Originally Posted by frtrey
Right. Will rack and bottle on Tuesday and pray like a madman!
A couple of things that may be worth mentioning-
There are several phases of fermentation. One is the lag phase. That's when you pitch the yeast and it seems that nothing is happening. But inside the fermenter, the yeast are using oxygen and then reproducing. Then comes active fermentation, when the bulk of the fermentation happens. After that, the yeast finish up the fermentation by slowing consuming the rest of the fermentable sugars. They are still active, and still scrounging around for consumables and that is when they go back and "clean up" some things they normally don't eat- like their own waste products (like diacetyl).
After that time, then they will start to clump together and fall out of the beer ("flocculate"). The beer will start to clear, as gravity does it's work. That's the point at which it's ok to bottle, which could be at day 10 or day 25 in fermentation.
The reason I mention all that is that you want to make sure to get to that point before bottling. What I use as a rule of thumb is to let the beer sit at fermentation temperature for at least three days after FG has been reached. That means the beer is done, and the diacetyl "clean up" phase is done, and the beer is starting to clear.
If the beer isn't fairly clear when you go to bottle (no suspended solids or floaties), then it's just not ready to bottle.
If you bottle too early, before fermentation ends, you risk bottle bombs. But even bottling after the bulk of fermentation is over may mean that you get more crud in your bottles, or the yeast haven't finished the clean up phase.
I know it is hard, but if Tuesday is less than two weeks after brewday, I'd really encourage you to wait a bit.