I’ve got a batch of Super Saison that has been fermenting in the primary for 4 weeks. The airlock still shows some slow activity (one bubble every 20-30 seconds) but I’m afraid to leave it on the yeast much longer, lest it develop off flavors. Any thoughts? Should I bottle it, rack it to a secondary or let it ride and not worry about it?
Bottle. Four weeks should have been enough.
Check your gravity. Decide based on that. Euge is probably right though.
Air lock bubbles only mean CO2 is coming out. It dosen’t necessarily mean it’s still fermenting.
Very true. Trust your hydrometer only. Three days at the same gravity, but after a month, maybe you can get by with two days checking it out.