Welcome to the Borg, great group here. Future brews let it ferment a bit longer to be sure your wort is completely fermented, will give the yeast a chance to create a better beer in the end. Best to have three straight days of the same hydrometer reading to insure the yeast is finished fermenting, will prevent overcarbonation, which could lead to bottle bombs if bottling in glass.
Currently Conditioning:
Cherry Mead
California Moscato
Currently enjoying:
Hardly Apple Cider on tap
Hardly Cherry Lime-Aid on tap
Oktoberfestive-Ale on tap
PGA Cider (Pear, Ginger, Apple) on tap 3rd Founders Cup 2016 King Of The Mountain on tap
Bottoms Up Brown on tap GOLD 2016 Ohio Brew Week Silver 2016 Ohio State Fair Silver 2016 Son of Brewzilla, Silver 2015 Son of Brewzilla, Bronze 2015 King Of The Mountain on tap
NITWIT BELGIAN STRONG ALE Banjo-Dawg RCE bottled
DAWG LB PALE ALE bottled
CITRA SLAPPED AMBER ALE bottle
MO FREEDOM SMaSH bottle
HOP TO IT IMPERIAL IPA bottle