I mostly bulk age everything and serve from kegs, but I have noticed that conditioning goes faster for me in bottles, maybe it's just because they are stored at a slightly higher temperature.
In either case, I usually do a month primary, and at least a month secondary. Hope this helps.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.