Hmmm. Don't know if I'm treating my yeast nicely. To my just over 5-gallon batch of wort (I don't have the OG in front of me but it was typical for a Weizen) I added a packet of Danstar Munich Wheat yeast, which I had hydrated with lukewarm water.
I'm definitely not at the point in the hobby where I'm injecting O2 and sticking a DO meter in my beer, but I started getting airlock movement about 24 hours after yeast addition and the airlock kept moving at a respectable pace and slowed to almost a stop at 7 days. I have kept the closet that I have my primary in at 64-65 deg. F. I am on Day 11. I have not taken a hydrometer reading yet, and I want to limit the amount of times I open my fermenter. I assume that I must be at or near FG at this point. So, with this low tech approach, should I bottle after two weeks, assuming constant readings at the expected FG, or should I "go long"?