I am a little new to brewing and am still learning with every batch I brew. I am currently working on a one-gallon trial recipe batch that will have a target OG of 1.051 and a target FG of 1.012. I am using the Lallemand Nottingham yeast and would appreciate some input. I plan on pitching about half a packet of dry yeast in the batch and would like to know the recommended amount of days to ferment the batch. I normally ferment my batches for about 3 weeks. I have read that the Nottingham yeast is very aggressive and can complete fermentation is about 4 days. I have read some brewers fermenting their batch for 9 days with the yeast. Should I not ferment for 3 weeks as I normally do? I know I can watch the fermentation bubbling and I can measure the actual gravity with my hydrometer to see how the batch is progressing. I would appreciate any input! Thanks in advance for any advice!