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Marathon fermentation

So after about 10 years of brewing I have a first for myself. Three and a half weeks ago I brewed a standard Kolsch from NB. All Grain, everything went fine. My question is, is it normal to have a beer still bubbling away after 3 and a half weeks.If so can I still bottle it without worrying about bottle bombs. Thanks in advance.

I’d wait

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Bubbling means nothing. Could be from an atmospheric change like barometric pressure causing the beer to offgas. The only way to know for sure is the take a gravity readings a few days apart and determine if it’s reached final gravity.

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That’s of course true but a kolsch is brewed at cooler temperature with an ale yeast and that tends to slow down a fermenation similar to the low and slow fermenting of a lager yeast. Main fermenation is yes probably done but waiting is going to help it clear.

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I can make my fermentor airlock bubble by just cleaning it with hot water and sans any fluid… put the stopped back in and it’s like a full blown fermentation

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