Originally Posted by Brewham
Stir it up. Warm it up. What yeast did you use? What temp is it? How long has it been?
Does it taste good? If so then don't worry about the rest. If not then I have a few questions.
What temperature did you pitch at? How much yeast did you pitch/Did you make a starter? What is the temperature now? Did you let it warm up over the 10 days in your fermenter? Are you controlling the fermentation temperature or letting it run free? If the latter, did the temperature overnight suddenly cool down causing your yeast to decide it is "nap time"?
As you may be able to tell, the answer to your question is "it depends". It depends on more things than you've written.
If you aren't driving the fermentation by controlling the fermentation temperature, pitching rate and yeast health, you can still make great beer. However, you can't be too particular about the specifics of finishing gravity, levels of phenols or other undesirable compounds that yeast produce. I'm sure there are plenty of folks on this forum ready to argue with me that they don't do these things and their beer comes out fine. That's great for them, and I would say that I have not been so lucky.
Unfortunately for me, I don't live in climate that is natively supportive of desirable fermentation, so if I want to make beer that is "good" I have to pay a great deal of attention to all of these things. Of course, those instructions were never in any kit.