Hi all, I've seen plenty of recommendations to leave a brew in the FV for a couple of weeks or more, to get a clearer beer and allow the yeast to clean up off flavours. It occurs to me now that this advice might be from people who are kegging, as I can see how that would help. But if you're bottling, it's going to be sitting in the bottle for a couple of weeks at least, so surely the yeast can do their work still? And the sediment will continue to drop to the bottom as well. Am I right or is there some other reasons to leave it in the FV longer? Also, does kegging give you a slightly lower ABV compared to bottling, due to the reduced time for secondary fermentation?