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For lagers its typically 2-3 days at room temp.

What about for ales? I know different strains produce less/more than others and some require a rest.

I move at the end of the month and normally do the primary for 3 weeks, but i want to hammer our a few brews and have it ready to serve in 10 days or under. ~7 days in primary and ~2 days crash cool. Then force carb.

Pitch lots of yeast and don't use one known for diacetyl. You'll probably be fermenting at (near at least) D-rest temps anyways so if your fermentation is complete you shouldn't have much to worry about. I think the key here will be pitching lots of healthy yeast, aerating as you can, and not fermenting at too low a temperature. Some styles may work better than others for quick brews too.

I have an esb and cream ale at 20 c right now. I'll measure and taste after 7 days see if I notice anything. Using s04 and wlp001.