Here is my 2 cents.
As long as it is reasonably clear (doesn't need to be crystal clear) get it into bottles. It will take a bit longer to carb than standard strength beers, but 2-3 weeks should be fine. After that, a day or two in the fridge should get it to drop clear.
I don't think ales need to be in the fermenter for longer than 2-3 weeks (depending on flavor, let the beer talk to you). and then 2-3 weeks in the bottle, and you are ready to drink. If you keg, its that much quicker.
AFAIK, pro-brewers get quicker turn-around times (but not by too much) because they have more advanced control, and can push the yeast to finish a bit quicker, cold crash quicker, and dump the yeast before kegging. Talking to a few pro breweries, and they are finishing beers only a couple days faster than I finish a similar beer.
Keep in mind, this is all for ales. I haven't made a lager, and wouldn't know what I am talking about.