I just put down my first brew and should have bottled it last week but had something come up. How long will it be good for?
If I bottle it this weekend will it still be good or is there something I need to do?
At fermentation temperatures I have left beer in primary for a month at a time with no issues. Issues such as yeast autolysis are only a concern when the yeast health was not great to begin with.
At that temperature, I wouldn't leave for more than 3 weeks max. Yeast metabolism is proportional to temperature. You can chill the beer now down to 5C or lower, so that it drops clear ready for bottling. The rapid change in temperature will also cause the yeast to build trehalose reserves and go dormant, which will keep them in better shape and help avoid yeast bite.
An average beer can remain in the primary fermenter for many weeks before encountering problems … anywhere from 2 to 6 weeks is going to be fine. The primary concern with extended time leaving the beer in the primary is off-flavors due to autolysis of the yeast. A week or two is no problem.
(BTW, 22°C (~72°F) is pretty hot, especially for an ambient temperature; the beer itself is going to be 5-10°F hotter due to fermentation being exothermic.)
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