Many of us (myself included) leave my beers in the primary for 3 weeks or more. You'll find that 3 weeks for an IPA is fine in the primary, no risk for yeast autolysis yet.
For bigger, more complex beers, like belgians and the like can stay in the primary longer.
Fermenter 1 - Vienna /Saaz SMaSH
Fermenter 2 - Dry as a bone
Drinking - various craft brews, Tiny Bottom PA
Beer styles I'm trying to nail down: APA, Porter, Mild, Amber, & Something Yellow and Fizzy.