I brewed my first batch this week-end. Although I didn't see much bubbling through the airlock, the room smelled like baking bread when I came down in the morning so something must be happening. My O.G. was 1.110 before pitching the yeast. I'm brewing a belgian dark ale. When I check the specific gravity after a week, where should it be? I'm planning on using a secondary fermenter for an additional 2 weeks.