It was in the first bucket for 7 days then in the second for 7 days then bottled and tomorrow will be 14 days in the bottle.
OK, that's enough for a few things. 7 days in the first fermenter was too short a time. I'd recommend at least 2 weeks next time. Lots of experienced brewers neither use nor recommend using a second fermenter. You can leave it in the first one up to a month, which will help make sure the beer finishes fermenting and clears up. In spite of what the yeast companies say, neither a vial nor a smackpack alone contains enough yeast. Your options are to pitch more than one container of yeast, make a yeast starter (see mrmalty.com for details) or use a dry yeast. I'd recommend the last option for now. There is much more yeast in a pack of dry yeast than in either a smackpack or tube, so you don't need to make a starter. A bucket is fine and I actually prefer them to carboys. And although it likely didn't have anything to do with the poor fermentation this time, your beer will be much better if you keep the temp under 70. I prefer mid 60s. Don't give up...practice makes perfect! I just brewed my 399th batch and I assure you it gets easier! Just keep at it and keep coming back and asking questions.