What's your fermentation method?

Still a matter of numbers. If they all fall out of suspension, there's not enough burping and farting to carbonate the beer. Actually, I don't mind the occasional "still" beer.

 

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I'm about 10 batches in to bottling at 2 weeks and I have never had a problem either. I take an OG and an FG. Once I get a refractometer I will start taking more readings. I am kind of concerned about introducing oxygen, though. I use a similar fermentation schedule. I ferment for a week at 66 then ramp the temp up to 72-74 then bottle without cold crashing. I am drinking an DIPA that is 25 days old and tastes wonderful (i wouldnt try this with a dubbel or a stout lol)

 

As long as you had a healthy fermentation 2 weeks is a reasonable timeframe for completion of primary fermentation.

Let's hope that you never have a non-healthy fermentation.

Cheers!