I have written about this batch in the past, but would like the forum thoughts one last time. This is a Belgian Wit that was brewed on June 3rd and went to a secondary on June 27th. The yeast was Wyeast Witbier 9944 fermented at 70 degrees. I know that airlock activity should not be used to determine when its time to bottle, but why, after all this time (6+ weeks), would there still be CO2 being produced? There doesnt appear to be any infection, so it has me baffled.
As long as the gravity is not too high, I am planning on bottling tonight. Does this sound like a good idea, or should I let it sit until it completely settles down?
Thanks for any opinions.