Lots of good advice here. Almost all of it with the same theme : patience. In almost all cases the best thing you can do for your beer is leave it alone. Every time you rack you risk infection and you add oxygen. When you rack to a bucket and then back into the carboy, that is two ranking (not one). As. NNewbie, your sanitation practices are almost certainly sub par. Leave it alone.
Second, racking does NOT improve the clarity of a beer. Settling of the yeast is a function of the floculation of the yeast, and the stillness of the beer, the temperature, and time. When you rack all you do is stir the wort. It takes time for a suspended particle to fall from the top of your beer to the bottom. When you rack you remix anything that is falling, and you introduce currents that will keep particles in suspension. So, then you have to wait for the currents to subside before the particles will begin to fall to the bottom again. So, the only thing that racking does is PROLONG the clarification process. Leave it alone.
There is no reason to move a beer to a secondary. It does nothing good for the beer that can't be fixed through other, better means. Leave the beer in the primary until it is done. By done, I mean the final gravity is within 4 points of your target and hasn't changed in two days. After that, leave it in the primary until it is clear. Then bottle or keg.
There are no cellaring tasks that are dictated by the calendar or watch. Theyare always dictated by a measurrement: gravity, clarity, temperaturee, or flavor. As I said above, there is significant risk every time you move the beer. You should know why you are moving the beer and that it is worth the risk of oxygen and infection.
