How long has it been in the fermenter and at what temps? I'm not really sure when Easter Sunday was. Don't follow that data.
I'd let it go for 3 weeks to let the yeast "clean" up the beer. But it sound like the ferment is over, now let it clear and if you can COLD CRASH for a week. It will be crystal clear as long as you don't suck up trub when you rack.