Without knowing WHAT you made, I'm going to go off of personal experience...
1. Once the kit, or recipe, says to pitch the yeast, toss them aside. Unless it's for a lager with the lager steps (if you don't already know them), they're nigh on useless.
2. 2 weeks, for most of us, is not nearly enough time.
3. Don't trust a calendar to tell you when the brew is ready for bottles. If you're not letting it go long enough, you'll get bottle bombs, or worse.
4. Take hydrometer readings to establish a FG. This is typically two (or more) readings spaced at least 2-3 days apart. When the readings are identical, you've reached the brew's FG.
5. Don't just go by the hydrometer reading to tell you when to bottle. Taste the sample and see if it tastes ready. If there are any off flavors, let it stay on the yeast longer.
More and more of us are going for long primaries, leaving the brew on the yeast for 4+ weeks. Even for modest OG brews. We're getting great tasting, and very clear, brews this way. So much, that I won't even look at a brew before it's been on the yeast for 3 weeks. 5-6 weeks is quickly becoming my average time on the yeast. Obviously bigger brews could take more time. But even low OG brews can often benefit from sitting on the yeast longer.