How long do you ferment?

[Single Malt Yinzer]

I'm thinking about fermentation and creation of flavor. I want to see how you choose when you decide to run your wash. Is it strictly by a time scale, by SG, or what? I want to see if we have common methods for certain styles or we're all over the map.

Reply with:
{Spirit Type} - {Ferment type: Open or Closed} - {Time frame, SG, other indicator} - {Why you choose this}

So for me:
Scotch Style Whiskey - Open Ferment - 14+ days - Building bacterial load to create fatty acids/esters