Well, first off, your beer's conditioned when it tastes good to you. Second, there are a number of approaches, by the time you consider the "primary then straight to conditioning" crowd, or the more conservative "primary then secondary then conditioning" contingent...and then you must choose whether to bottle or keg. I've been brewing not quite two years, just brewed my first AG batch yesterday, but stick with 1-2-4: a week in the primary, two in the secondary, four weeks in bottles. Pretty much "by the book," but what can I say, it works for me. 1-2-4 is a pretty good rule, although as some have pointed out......there are exceptions. A wheat beer is probably going to be ready to drink as soon as it's well carbonated, maybe two weeks or even less. Big beers are likely to extend any or all of those times. I have an imperial stout that had its first birthday the 3rd of this month, and it's finally getting really nice.
I have no experience with kegging, and no plans to go there, as I don't require those volumes and don't want the expense or complexity of the necessary equipment.