OK, so, you were right. Leaving it in the primary fermenter for 14 or more days can be a good thing.
The last 3 batches I had to leave in the primary until I got more bottle caps. One batch sat there about a month.
They were absolutely clear into the bottling bucket. The yeast cleaned up everything and settled down into a very firm cake at the bottom.
Usually I decant to the bottling bucket after 7 to 10 days because the fermentation has certainly stopped. I use simple recipes that finish fairly quickly. They have always been murky when they were bottled and the conditioned beer remained cloudy. I tried irish moss and cold crashing and they did help. Leaving it alone really allowed it to clear.
__________________ Whether beer is made in waders or in a toilet tank, as long as it is fun and the brewer likes how it tastes, who cares how it is brewed?
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