I brewed a low abv pale ale last Friday with Nottingham yeast. I normally use US05 but it was out of stock in HBC. The fermentation was very strong and was basically done in 3-4 days. I normally leave beer for at least two weeks but as it's a long weekend was thinking of kegging and force carbing tomorrow. Anyone gone grain to glass in a week and how was it ?
What was you OG and FG?
In the end its up to you, but a general rule of thumb that I work by is if its less than 1.040 OG condition for at least 2 weeks, 1.040 - 1.055 4 weeks, 1.055 - 1.080 6 - 8 weeks. It'll be drinkable after a week, but nowhere near as good as leaving it to condition (at about 18C) for a few weeks.
It was 1.043 OG. Haven't measured the FG.
Double check your FG before doing anything.
I'd say give it another week on the yeast and then transfer. I've tasted a few of mine after one week and they are still working away.