As my first kit, I have a Munton's Gold Pilsner in the fermenting bucket since April 1st. Per the instructions:
"cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20 C, 65-70 F). Fermentation will be finished when the bubbles cease to rise (if you have a hydrometer, when the gravity remains constant below 1008°) Transfer the beer into bottles or pressure barrel with a little sugar (1/2 teaspoonful per pint. 85 grams (3 ozs) per pressure barrel) which will condition the beer. Stand bottles or barrel in a warm place for 2 days then leave for 14 days in a cool place or until the beer is clear."
I have a 1.000 SG, but I would rather rack it into a carboy and let it sit until Saturday evening and then bottle. Since this is my first kit, I am extra cautious, but you BrewMasters seem to have "Been there, done that" for almost every situation. So am I OK to transfer into a 6 gallon carboy this evening? Will this also help the clarity of the beer once it's bottled? Your advice is appreciated.