Quick double check.
My first batch went in 1 week ago, the red irish ale kit from morebeer.com
7lb Ultralight Malt LME
1lb Crystal 120L
2oz Black Roaster
2oz Special B.
I pitched the yeast at 70 degrees F and saw action in the airlock after about 12 hours. It continued through the next day and then stopped. There was a yeast cake on the bottom and krausen around the rim of the bucket (although no floating krausen on top of the "beer") However, there were still bubbles on the surface so I figured I was ok.
I was concerned that I had perhaps pitched too little yeast (1 packet S-04) when all noticeable activity stopped after 36 hours (seems normal, but I panicked anyway.)
I took my FG reading today and it registered around 1.014... all signs point to a complete fermentation, however the scientific reading disagrees.
This brings me to the big question: rehydrate and pitch another packet of yeast? or let it be?
Reason: Fixing slight miscalculation.