Cooked up this kit about three weeks ago and used the Wyeast Trappist High Gravity. Read that the fermentation gets done quickly, after about a week, and not to leave it on the cake for more than three weeks. So, I left it in the primary for two full weeks, and then over to the secondary, where its been for about 1.5 weeks. Gravity reading at transfer to secondary was 1010, after a week in secondary it was 1007, and I’m still getting a regular flow of small bubbles in the airlock.
Was hoping to bottle on Monday after two weeks in secondary, but wonder if I should with the airlock activity and the gravity still going down after 3.5 weeks between the fermenters. When is this yeast gong to stop eating? What risks are there if I bottle with a little activity still going on in the airlock?