Brewed an offshoot of Mad Elf last December with Wyeast's Belgian strong yeast (don't feel like looking up the #). Well after months of "fermentation" I read somewhere that this yeast will continue to release CO2 long after it is finished fermenting. Well after a few gravity readings, I believe that it is finished fermenting (finished at 1.020ish). There is still CO2 being released... Question time - Can I bottle while CO2 is being released assuming fermentation is complete? Or should I wait?