My very first batch of beer is in the process of fermenting. It's a pale ale (Sierra Nevada clone) and it's sitting in my basement right now at about 67 F. It's been fermenting nicely for six days, it has a nice color and a think layer of krausen on top. After getting bubbles coming up through the airlock at a rate of one about every three seconds a few days ago, now I'm getting them bubbling up once every 15 seconds.
So...now my question- am I going to hurt my beer by leaving it for another two weeks? I'm going on my honeymoon from Jan 10-20, and I don't want to rush it, but I don't want it to be sitting for too long.