Ive been searching the threads for an answer to this my particular question with no joy.
My first Hefe had a low OG of 1.040 after boil. I boosted it with some dextrose to bring it to 1.044 before sending to ferment. Im now 14 days into fermentation and its still bubbling with quite a bit of head on it.
How long is to long with a hefe? Everyone seems to ferment for 7 - 10 days, but I dont think mine will stop fermenting until 21 days at the rate its going. Should I wait it out? Or bottle it? Ive never had any of my beers still fermenting this strong after 2 weeks, especially since this has been such a low temp of 62 degrees.