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2-3 week fermenting that is

thanks again everyone. just so I am understanding correctly, it IS okay to leave the primary beyond the normal 2-3 fermenting stage? I have read in forums that leaving it in the primary too long can lead to off flavors and an unpleasant finished product. Im okay with leaving it longer if it will...

aprichman- thanks for the input. I hope I havent caused any harm by opening the lid. I guess time will tell. Since I am a noob, I wont be transferring to a secondary, just to conditioning. How much of a change should I see in the hydro reading after 10 days or so?

Okay thanks guys. I will let it be and not worry. McKnuckle- yeah it definitely hit the nose hard when i cracked the seal on the bucket. It smelled amazing! I was concerned because my first batch that I brewed about 3 weeks ago with the same yeast (different brew), the airlock was going ape ****...

I know this has been asked millions of times on here but I need to reassure myself that my brew is okay without any assistance. Brew- Irish red brewed 48 hours ago Original Gravity- 1.072 Yeast Used- Safale US-05 Pitch temp- 55 degrees. I screwed up here and waited too long! Fermentor...