If you have a carboy or Better Bottle, it's easy to tell - shine a flashlight in there and see where the bubbles originate. If they all come from the yeast bed, you've got fermentation (or, at least, organic activity - anaerobic breakdown of organic matter can also release gases unrelated to fermentation). If the bubbles originate from the walls of the carboy well above the yeast bed, you've got outgassing.
As long as your expected final gravity has been reached and has remained stable for a week or so, you can convince those last, persistent yeast to quit by cold crashing.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I