Originally Posted by johns
Number 3 is to see how far apart the bubbles are coming. If there more than a minute apart then its time to rack.
The point of this thread is that this notion is incorrect.
If you have a high pressure front come in or your beer is cooling, it could stop offgassing but not be done.
When you first pitch your yeast the airlock bubbles less than once per minute and it is not done.
As soon as it is done actively fermenting it often stops offgassing and is also NOT done.