Conditioning is not secondary fermentation. I would eliminate the term 'secondary fermentation' from your vocabulary. Any way, conditioning is the time after fermentation is complete when you let the beer rest or age prior to serving. You can bulk condition, keg condition, cask condition, bottle condition. In your case, the beer was in the fermentor for 38 days and hit it's final gravity. The yeast has done it's job. I think you kegged at the right time. Now that it's sitting in the keg, some of the remaining yeast and other particulate matter will drop out of suspension and the beer will clear up nicely. Also, the carbonation will balance out and the bubbles will become finer. At this point there are chemical reactions and balancing going on, not yeast action. Try a glass now, let it sit for a month, try another glass. I think you'll see a marked improvement.