Originally Posted by waxwader
Does anyone know approx what SG I should expect?
It's done when the gravity stops dropping. Take a reading at MINIMUM 14 days, then again a few days later. Wait until they're the same. You might WANT it to be 1.014, but if you bottle and it ferments to 1.009, you're going to have a very sharp, very sticky mess.
As you will discover, brewing is all "hurry up and wait". I never, ever, EVER touch a beer for 14 days, usually 21+. Unless you're adding fruit, bacteria culture, or oak chips, etc, there is really no need for a secondary. There are some very long threads here discussing that.
Edit: Out of curiosity, what was the fermentation temperature? Fast isn't always bad, but 24 hours is FAST!