Got two 5 gal batches in the fermentation chamber- flat tire ale and liberty cream ale. Both extract kits from midwest. Flat tire is 14 days old and cream ale is 12. They both have hit target gravity- 1.013 and 1.012 (measured 3 days in a row) so I know I can bottle.
My question is- if the brew sits in fermentation chamber longer (like another week or so) before I bottle, will that improve the taste? Flat tire has been racked into a secondary, so it's not sitting on the lees. Cream ale is still in primary.
I just don't wanna rush things. Would rather wait if that means the flavor would be improved.