Over fermenting question
 

I ran into a problem... My beer is done fermenting and is ready to bottle its been ready for like a week i dont have any bottles at the moment like i thought i would (everyone drinks from cans) and I don't get paid until Monday. What are some consequences for over fermenting what does it affect like color taste bacteria abv etc. thanks I don't want it to go bad but there is nothing I can do

It's a hef that I made on the 11th at 9pm if that helps

Your hef will be fine. Actually your beer will benefit from more time in the primary fermenter. I usually employ a 3 week minimum in the primary.

Thanks that's exactly what I wanted to hear!

A hef is best drunk young. That is within a few months after packaging.
But 2 weeks in primary would be minimal 3-4 weeks better and a couple of weeks longer would not harm it.

Then if bottling, normal timing - 2 weeks minimum 3 weeks likely and longer possible before they are ready.

Ok good, the instructions I got said like 10-14 days fermenting and another week in bottles but If you guys are saying it'll be fine then I believe that, just don't want my first batch to be a failure lol

It will be fine but are you taking a gravity reading with a hydrometer?

You should always determine when the beer is ready to bottle by gravity reading. 2-3 weeks is a rule of thumb but not the tell all.

All beers will ferment differently determining yeast strains, ferm temps etc...

I'll take one today I think the original was 1.048

To take a reading im assumin taking the air lock off won't harm anything or allow unwanted bacteria to enter and cause mold or anything correct

Correct, saying your using a carboy. Then, using a wine thief, take a sample and get the gravity. Once done with that, drink the sample.