No, I haven't racked yet. It is still fermenting, but the smell coming from the bubbler is green apple. I plan to let it sit for about a month total, but confirm with multiple gravity readings.
Like I said, I'm a noobie, so I have yet to let "Relax, don't worry, have a homebrew" sink in yet. I guess I just don't quite know what to expect when fermenting, as this is only my second batch ever.
At this point, letting it sit on the yeast for 3 to 4 weeks total is the best strategy.
I never get too worked up on the smells from fermentation, unless something really off is going on. Having done lagers that smell like rotten eggs while fermenting, then turn out to have nothing but malt and hops in the aroma, makes one adopt the RDWHAHB mantra.