B
Bach7210
I made a batch of cream stout this past Monday night. After 2 days the fermentation was very active. The airlock was bubbling like crazy. The next day, all activity had stopped. Could the process be done that soon? This is the first brew I've ever made so I made a rookie mistake and forgot to take a starting gravity reading. :-[ I used White labs burton ale liquid yeast and it says on their website that the attenuation % should be around 65-73%. Anyone have any idea what the final gravity should be? I'd hate to bottle this stuff up and be left with 40 - 16oz glass shrapnel bombs sitting in my spare bathroom's shower. I've read a good rule of thumb for fermentation completion is 2 weeks. Should I just wait it out?