Get more fermenters and forget about racking to a brite tank unless it's actually of good use. Doing it just because some sheet says to after X days is not a valid reason. Doing it to age on something that works best off the yeast cake is.
Still, get more fermenters and brew as often as you can. Give each batch enough time to become great before you bottle/keg it up.
I find that 3-4 weeks for my low OG brews (under 1.065) is good. I give higher OG brews more time depending on what they are. I have three 'normal' size fermenters (tall 1/4 bbl sanke kegs) along with two aging vessels (25L sanke kegs), one 10-12 gallon fermenter (50L sanke keg), 6 mead primaries (1/6 bbl sanke kegs) and one smaller mead aging vessel (3.875 gallon sanke keg)...
I'll probably get more if I find I need them after moving and brewing more on MY schedule..
Every two weeks/weekends is a good start, to build up your pipeline. Adjust by how much you drink (or others drink what you make) as needed.
I just had a pint of my MO SMaSH that had an OG of 1.057, FG 1.011 that was in primary for 3 weeks before going to keg. ~2 weeks at serving pressure and it was carbed and ready to drink. Of course, I also added an ounce of EKG whole hops (in a nylon bag) into the 3 gallon keg.
mmmm mmmm good.
I'm now having a pint of my English brown ale that went about 4 weeks in primary. I had already finished one 3 gallon keg of it, so this is the second keg (I have 6 gallons to keg from each batch, unless I make a larger batch, like with the MO SMaSH). Damned good and a bit stronger than the MO SMaSH.
Basically, be F'ing PATIENT with your brews. You'll be rewarded with greatness in your glass if you do.