Was planning on using a clarifier in 2nd fermentar to clear it up..leaving it bottled for 2 weeks sound about right...sorry just a newbie my first brew!
Although primary fermentation should be done in two weeks, it is common to leave the beer on the yeast for a bit longer to allow the yeast to clean up any off flavors it may have produced. Starting gravity also plays a role. The higher the starting gravity the longer it takes.
Common practice is to leave the beer in primary for three weeks and then cold crash for a couple of days or four to clean the beer before bottling.
Two weeks at room temp is about the minimum for getting good carbonation on bottled beer. Temp and yeast strain can cause that time to vary.
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