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Bubbling is not necessarily fermenting. Yes that shocked me too. Way back when, we'd bottle after the bubbles stopped. You should use a hydrometer or a Refractometer and if it's stable over 3 days it is finished even if it's still bubbling. But leaving it longer doesn't hurt it, just lets the yeast settle. I've been putting gelatin in the kegs to drag the yeast to the bottom.
Last edited by Tandum; 19-09-2017 at 07:49 AM.
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