This might be a bit of a rookie question but I'll give it a shot.
I pitched a Belgian Ardennes on a 5 1/2 gallon batch of Wort. I let this sit in primary for about 5 days where is was violently fermenting. When this subsided I racked to secondary and dry hopped for 2 weeks.
What I am noticing in the carboy is that tiny bubbles are still flowing to the top and the airlock it popping about every 2 min. This is still fermenting?
Typically after this 3 week cycle I would be ready to keg my brew which I REALLY want to do at this point. Is this hog still fermenting? If it is, should I wait until I see no activity to keg or can I go ahead and keg this anyway?
Thanks for the advice.