Overall I agree wholeheartedly 2 weeks minimum in primary. Being you reached terminal in 4 leave for at least 10 days more before transfer and that is plenty although one factor is temp.
If it is conditioning at/ around 65+ your good, If it is closer to 60 you want a higher temp during conditioning to ramp up metabolism. If it was fermented at a lower temp than 65, such as a lager or a ale done at cooler temps it will still condition just at a lower-slower rate.
Also here is an alternative thought.
Being that primary blow off of CO2 has finished, Dry hop in the primary for another 7-10 days or wait 7 days and dry hop for 4-5 more days. I find less is more in terms of days(not amount!) dry hopped it gives aroma your looking for and less “veggy” taste, Then transfer to secondary and rest for 1-2 weeks just for clarity and “aging out” needs then bottle or keg.
Some would say no need to secondary at all, I beg to differ. I think dry hopping in primary* and allowing a rest in a secondary vessel before final packaging leaves a buffer to be able to drop out more of the vegetative material and other trub left over from dry hopping and primary which leaves the beer with more clarity, some may not care but I find the clarity appealing and also I find that the beers usually exhibit less green character in the bottle/ keg if conditioned for a time in secondary off of gross lees and hop sediment. I had tried the direct keg from primary years ago and it just doesn’t work for me, some find it does.
- To be clear if there is any doubt in what I am trying to convey is that you dry hop in the PRIMARY vessel after terminal gravity has been reached.