On Black Friday. It's a Dunkelweizen and I think I came out okay. I think my main issues for my first batch were, not knowing how hot my burner could get so quickly, ease of getting the extract out of the cartons, and measuring the wort post boil in the ice bath. on the last point, i measured it about 10 minutes after I put it into the water and ice bath and my instructions were to bring it to 100 degrees before adding it to 2.5 gallons of water in the fermenter and top off to make a 5 gallon batch. it measured out at about 160 and climbing so I waited, swirled it a bit with the (sanitized) lid on it. I didn't want to keep sanitizing and measuring, but I didn't really have a choice, my brew pot does not have a temp gauge on it. So, I think I measured an additional two times before it was under a 100. Got it to 75ish in the bucket, pitched it, sealed it, it's in my closet. So now, it has the krausen top last time I checked and the instructions calls for a move to a secondary fermenter after 1-2 weeks, but I'm going to skip that and not risk the infection seeing as I tempted fate a whole bunch of times measuring it over and over. My question is this, when do I know if it's done fermenting. In theory, I know I take a sample after I think it's done fermenting, note gravity then do it again after a few days to see if there's no change, but is there something physical I should be looking for? Done gurgling? Krausen drop? to indicate it's just about done fermenting? I just don't want to start measuring too soon. the original directions calls for 1-2 weeks in primary and then 1-2 weeks in secondary fermenter. Since I am skipping secondary, should I just go 3-4 weeks in primary? Thanks for any tips, guys and gals.