Normally, a properly made beer will have the correct amount of yeast pitched at the correct temperature and fermented at the correct temperature. If that is the case, the beer will often be at FG within 3-5 days. Allowing 2-3 days after active fermentation ends for the "clean up" phase is important. Longer won't hurt, but I don't think it's really necessary. Once the beer is done fermenting, as had a few days to finish up the clean up process, and it is clear, it is ready to be packaged.
But this is the point that you seem to be missing....go back WAAAAAYYYYY BAAAACk to your few batches of beer, before you knew about the "correct amount of yeast pitched at the correct temperature and fermented at the correct temperature." When you just believed that the instructions were gospel, that there was enough yeast in that tube or packet to do the job, when there was NO MENTION about what temps were optimal not to prevent ester production and off flavors. When you thought the airlock was the be all and end all of fermentation indicators, and a hydrometer was something scary, complicated to understand, and
might even infect your beer?
Remember those days?
It's all well and good to know that you and I and the folks with a few batches under their belt and a deeper understanding of the brewing process can go much faster. We know which grav beers can be quickly turned over. We know from experience and from learning all those great tips and tricks from on here what we need to do to get that beer in the keg fast.
But those aren't the people asking theses sorts of questions are they?
MOST of the folks coming on like the OP or the new brewers coming in nearly every day ASKING US when to do something, usually haven't heard of ANY of those things yet either, and are brewing their first few kits, as is, with no extra oxygen, underpitched possibly even stale yeast at god knows what temperature.....
You think that beer can be rushed? You think that beer will be ok as is?
There's a big difference between the beer you could put in the keg when you did, and THESE first few batches that they're making, just like we made back in the day, (when we started threads like "My grommet fell into my fermenter is my beer ruined?"
)
And I think it's VERY important to make that distinction when answering these types of questions, this is the "beginner's beer forum." And the questions are USUALLY first batch questions.
I don't think I'm the one making generalizations about the beer as much as you are.
Your quick beer, and this first batch are more than likely NOT the same animals.