As the intro suggests I'm looking for input regarding when you consider fermentation to be complete. For example, I just brewed a blonde ale on Saturday, pitched the yeast (dry) Saturday afternoon and by midnight it was starting to bubble in the airlock. Sunday and Monday had pretty vigorous action but as of today, it's tapered off a lot. At what point is it done? No activity at all? I'm just concerned about letting it sit too long if the activity in the airlock is minimal.