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[Stout_fan]

First - starter SG: Going above 1.040 will have the Crabtree effect and you will make alcohol instead of yeast.So keep it at or below 1.040 I go 4l and 16 oz XLDME.Secondly - How do you know when it's done? When you first plunk your yeast in and stir it, it's an amber fluid. When the sugars deplete yeast cells start to clump together, the reflectance of the solution goes up and it turns a light tan. Then you know it's done. Since I stir and force HEPA filtered air into the foam control dosed wort, I can't check for bubbles. I use a two hole stopper, the outlet going to a blow off jar. Makes lots'a yeast real fast.