This is the last RIS I brewed. I've brewed some that were more in your face intense, but this one has a milder, more milk chocolate character. It's nice. The grist is a little busier than most beers I brew, but I think it works :
1.098OG
1.016ish FG
70ish IBU
77.7% 2 row
9.3% Munich
3% Roasted Barley
3% Chocolate Malt
2.3% Midnight Wheat
2.3% C60
2.3% c120
WY1450 Denny's Favorite
50ish IBU Galena - 60 min
20 IBU Willamette - 20 min
Mash 148F / 90 mins @ 5.6 pH
O2 - 90 seconds
Pitched @ 62F, held @ 64F for 10 days, ramped up slowly to 74F. In primary for 1 month, FG verified.
To answer your questions, I feel it's a good idea to leave it in primary until you hit FG. Resist the urge to transfer to secondary, because if you remove the beer from the yeast too early, you'll end up with a stalled, overly sweet beer. Raising temp as I did is big in helping the beer attenuate down as mine did. As with any beer, verify that you're at FG before you bottle - ie., 2-3 identical readings 2-3 days apart each. I got 65% efficiency on this beer - not uncommon for efficiency to go down a bit on big beers. I totally love WY1450 for this beer - it attenuates really well but leaves a full, malty mouthfeel. If you can't find it, WY 1028 London works great for RIS, too. The beer would be great left for a year to age obviously, but this beer was dangerously good at 8-12 weeks old. Got better with time, of course. Good luck !