I have read posts about leaving the beer to ferment longer is not necessarily a bad thing. All my batches I have normally left 3-4 weeks before bottling and they seem to have turned out good. I have a cream ale that has now been fermenting for about 5.5 weeks. I am not sure I will have time to bottle this weekend. So is there any harm in letting it sit for another week or so until I get around to bottling or what is the longest I could leave it until I have to start to worry about it being too long?