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I have a beer that has fermented in a plastic bucket for 2 weeks, after checking the gravity daily it is definitely ready to bottle. Problem is I don't have enough bottles or time to do it until the weekend. If I add the priming sugar and siphon the fermented beer to the bottling bucket and let...

My recipe calls for fermenting between 7 to 14 days. Due to my schedule, I will either be able to bottle 10 days into the fermenting process or 16 days in. Which would you recommend? How will fermenting for over 14 days affect the beer?

Just brewed my first batch of beer, and I feel I might have done a couple things that would ruin the beer. First of all, I clumsily broke my thermometer during the process. So after boiling the wort and bringing it to a cool, I was not able to read the temperature when I added the yeast...