Originally Posted by homebrewer_99
Days are not a factor. I don't move it until it reaches the projected FG...
Homebrewer_99 is right. I realized this after watching the "Fermenter" at St. Arnolds Brewery do his job. He keeps a clip-board by each fermentation tank and measures gravity and temperature every couple of days to start, then as fermentation nears target gravity, every day.
This reinforced to me that I should be doing something similar and it worked to my benefit. Last month I made an Oatmeal Stout and when I thought it should be done (7 days) and there was no more visible activity, I started taking gravity readings and found out it was not done. Normally, I would have racked it to secondary for clarifying and aging.
The gravity was still around 20 (1.020). I had to drop several more points to hit the target gravity of 1.013. I agitated the yeast and added some "super-ferment" yeast nutrient. I eventually got to 1.014, but I would not have know this if I didn't follow the example I saw at St. Arnolds.
The objective is to make better beer!