I would leave it in there for the rest of the 2nd week - what is the SG currently? Some Wherrys have a tendency to get stuck at around 1.020, and they need a little stir. If it's below 1.015 then its doing fine.
Priming wise, I would probably go for 80g of sugar, dissolved in 100ml of water and brought to the boil to sterilise, then bung that into the pressure barrel and syphon the beer into it.
After about a week to two weeks in a warmish (20C) place, it will expand the barrel - carefully unscrew the barrel lid a little to allow about 1-2 seconds of gas out - as CO2 is heavier than air, the normal air will be forced upwards, meaning all that's in the barrel is then CO2 which will keep the beer from oxydising.
Then give it 3-4 weeks somewhere cooler to condition, and it will be ready for drinking. Be careful though as once it gets about half-empty you might start to run out of gas from the secondary ferment - you'll notice this by the flow from the tap slowing. At this point you have two options - get a gas-injector cap with either the little sparklet bottles or a bigger S30 canister to re-pressurise it, or open the lid to allow air in and drink the rest within 4-5 days, before it becomes badly oxidised.
It's better to allow a little air in at the top before all the CO2 runs out rather than let the vacuum pull it through the tap and through the beer, but even that won't stop oxidation for long.
I use an S30 canister and a corresponding cap, and I've had my bitter in there for 2 months now and even with less than 1/4 barrel left, it's still fine with just an occasional squirt of gas.
