I need help with a quick question. I’m brewing my very first batch of beer (Xmas present). It is a Kolsch from Brewers Best and the yeast that it came with was K-97. It is in the primary fermenter bucket now for four days, and producing bubbles, temp of closet around 67 degrees. I did mess up (probably added too much water?) and started with an OG of 1.41, which was below the 1.042-1.045 suggested. My kit came with a plastic carboy to do a secondary fermentation. After reading on here about secondary fermentation I decided that I should not do it and just leave it in for a longer primary fermentation until time to do the priming sugar and bottle. I’m unclear on how I know when it is time to do that. Some discussions on here suggest 4 weeks (1 month) for a Kolsch for a longer primary in place of a secondary fermentation but the participants in that discussion used a different type of yeast and I have no idea if the priming sugar matters. Can someone tell me the best way to know when it is time to do the priming sugar and bottle if I want to only do the longer primary fermentation? I'm in no rush, just want to do it right. Thank you so much, and sorry if that is too much info, but I wasn’t sure what mattered.