It's probably a good thing for a recipe not to provide a fermentation time. The yeast can't read anyway! They along with a myriad of variables determine fermentation time, not brewers or recipes. Yeast strain, pitch rate (number of yeast cells added), aeration effectiveness, wort gravity and temperature are some of the bigger factors but there are many more that will effect fermentation time and attenuation percentage. Average strength ales usually finish fermenting in 2 weeks or less, but be patient and observe to see how long your particular brew takes. It won't ever hurt to leave a brew alone for an extra week but you can definitely cause problems bottling a week early. Wait until ALL activity ceases, wait an extra week, then check the gravity and calculate attenuation. If it's at or near expected attenuation, wait 3 or 4 more days and check it again. If it's EXACTLY the same it's done, regardless of what any recipe or kit instructions say. If not, it's not! That simple. Be patient, and read. Check out "Yeast", the book by Jamil Z and Chris White. Best info to really absorb and make you a more successful brewer.
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