Personal experience: brewed up two kits w/specialty grains that I'd had sitting around that were roughly 6 months old.
Other than the yeast being kept in the fridge, the kits were just sitting in my spare bedroom. Both batches are finishing up fermenting now, and even though they're not a "finished product" they still taste delicious as is.
So I'd say that a week or two isn't going to make a difference.
Back Room Brewing
Primaries: Polish Ale v2.0, Air, Air
Secondaries: Air, Air
Bottled: St. Paul Porter, Waldo Lake Amber, Pumpkin Pi, "Dubbel Play" Ale, Big Honkin Stout, Polish Ale
On Deck: "Beyond the Pale" Ale, Patersbier, NB Innkeeper Ale, SN Tumbler Clone, Dry Irish Stout