I came into brewing from cider making where three weeks (wild yeasts) is a bare minimum and somehow it stuck with me that a proper beer fermentation shouldn't be anything sooner. Thank you all for setting me right.

The wort before boiling was 1.046, I have forgotten to measure it after brewing. That was late Saturday, by mid-Sunday it was at full swing with Safale US-05. I came back after three days later to find airlock pretty still. Measured today - 1.010. I think it's not normal, but can't see what I...

Idiotic as it may sound, I don't know exactly now, haven't recorded the brand, I was aiming for a weizen, but the yeast was stated to have higher attentuation than regular weizen yeasts. So yes, the fermentation should have stopped at around 1.015 but got stuck at 1.025. I didn't have any more...

Understood, thank you, very grateful for your patience with a newbie, yes, something different from many other forums. One final query here: if my FGs are consistently lower than what calculator/recipe tells me, what does it broadly mean in regards to the way I mash? I use a steel wire basket...

So if my beer went below designated 1.012 I must have mashed more fermentables and less unfermentables from the recipe? Could I have managed to skew it so much that it is able to ferment to near-dryness and so am I not advised to bottle at all until all activity in the airlock has ceased?

At the risk of causing 'Have you REALLY tried to search the forum' cries, can I post my worry here? I was making ciders for many years and the concept of remaining sugars was simple: unless you sulfited or by sheer luck the yeasts would gobble up all sugars in the fermenter and you ended up...