Ok. i brew extract alot. as it goes, yeah hey as it goes your fine you may have moved fast or what ever due to temps. but your fine, go ahead and prime and bottle. It is beer man. and your looking at a decent beer too. i end up with high fg's due to high temp fermentations due to 3rd floor apt building. never gets below 72 here. But as it goes man when you brew, you let it set no less than 3 days in primary. My question, if you would be so kind as to answer, would be did you dry yeast pitch or use a smack pack. Because when i started with dry yeast 3 days later, it was done yo. 1 bubble through the vapor lock a min. with a high fg. i went with smack packs that changed. jumped to 5 days in primary, and and lowered my fg considerably, from 1.028 to 1.013 on the exact same recipe. and this came with repeatability. I have it and did it a few times
. And as far as secondary goes, if you skip it you just have to decanter to your glass from bottle a lil better because boogers will come. Personally i find that if you hit secondary after a good primary, and watch it closely in your carboy (if you use a carboy for secondary) you will notice the fallout, once the fallout starts it will be drastic within 2 days then slow down in next 2, once that is finished your are good to rack, if you have to move your carboy, let it set an hour before racking
it is important to let the lil you stirred up to settle from moving, cuz if not you wasted time spent waiting, all together you wind up with a total of 7 days to 8 days of fermenting, and if you can find a spot to bottle at around 72 degrees i assure you 100% that your beer (supposing you prime the beer with dextrose sugar prior to bottling and not prime the bottles themselves{1/4 cup dextrose to 5 gallons}) in 5 days after bottling you can start drinking them, and a day or so after enjoying the mess outta them, and by the end of the 48-53 beers you received you will have tasted the very best of your batch. if you have patience wait 7 days after bottling, and keep em at around 68-74 degrees, i prefer over 70 because it expedites it. but my info is backed by own practices and research. i do not expect it to be backed by any other person or site. except of course the ones i got mine from. The fine people at Cellar's and a few odds and ends sites on the web. and of course my own readings and experiences, good luck
And as it goes feel free to ask me any questions about it, because my beers generally start around 1.068 to 1.12 yeah, i said 1.12 and they all end around 1.010-1.028 as far extracts go. so if ya wanna boost some stuff or get you a lil birthday brew or anything for special occasions going, i have a few special recipes ill share. and if those that do all grain are around i know one for 1.16 og, and 1.028 fg and takes about 2 weeks start to finish on fermenting but requires extra yeast and a lil lay down time as it is sweet if you drink it right off the bat, but after a few weeks it becomes a big time barley wine and makes most big beers seem weak
just add wheat