Over fermenting question

I ran into a problem... My beer is done fermenting and is ready to bottle its been ready for like a week i dont have any bottles at the moment like i thought i would (everyone drinks from cans) and I don't get paid until Monday. What are some consequences for over fermenting what does it affect like color taste bacteria abv etc. thanks I don't want it to go bad but there is nothing I can do

It's a hef that I made on the 11th at 9pm if that helps

Your hef will be fine. Actually your beer will benefit from more time in the primary fermenter. I usually employ a 3 week minimum in the primary.

Thanks that's exactly what I wanted to hear!

A hef is best drunk young. That is within a few months after packaging.
But 2 weeks in primary would be minimal 3-4 weeks better and a couple of weeks longer would not harm it.

Then if bottling, normal timing - 2 weeks minimum 3 weeks likely and longer possible before they are ready.

Ok good, the instructions I got said like 10-14 days fermenting and another week in bottles but If you guys are saying it'll be fine then I believe that, just don't want my first batch to be a failure lol

It will be fine but are you taking a gravity reading with a hydrometer?

You should always determine when the beer is ready to bottle by gravity reading. 2-3 weeks is a rule of thumb but not the tell all.

All beers will ferment differently determining yeast strains, ferm temps etc...

I'll take one today I think the original was 1.048

To take a reading im assumin taking the air lock off won't harm anything or allow unwanted bacteria to enter and cause mold or anything correct

Correct, saying your using a carboy. Then, using a wine thief, take a sample and get the gravity. Once done with that, drink the sample.

So I bottled it and it tasted great but my reading showed 2% abv which seems too low considering it should be about 3 to 4 does bottling with the sugar reactive the yeast And cause a higher abv once bottled? Instead of adding the corn sugar for priming I went to my local homebrew shop where I was introduced to these carbonating sugar balls, seemed really easy just put one sugar cube (they are round) in yo each bottle, it apparently helps maintain an equal amount if sugar per bottle and it was only 4 bucks for 60 of them

Well not sure of the exact abc now but it got bottled today is the 7 day mark I had one yesterday cause I couldn't resist it tastes great

Glad to hear it. The best way to buy bottles is also the cheapest way: already filled with beer!

ZachHarms said:

So I bottled it and it tasted great but my reading showed 2% abv which seems too low considering it should be about 3 to 4 does bottling with the sugar reactive the yeast And cause a higher abv once bottled? Instead of adding the corn sugar for priming I went to my local homebrew shop where I was introduced to these carbonating sugar balls, seemed really easy just put one sugar cube (they are round) in yo each bottle, it apparently helps maintain an equal amount if sugar per bottle and it was only 4 bucks for 60 of them

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I think you were reading the wrong scale. The potential alcohol scale just gives you potential assuming it ferments to 1.000.
since you said ~2%, you were probably in the 1.012-1.015 range. Since you think you started at 1.048, you just need to do a little math, or use a calculator on the net. Just search for abv calculator.

when I'm feeling lazy, I get a pile of sugar super hot in a pan to sterilize it, but not melt it, then measure a dose into each bottle. Then I can skip the bottle bucket. It works for small batches, but takes too long for a whole 5g batch.