I know there's already one question up here like this but i'm just a tad bit worried about fudging up my first attempt at home brewing. I know I'm kinda violating the cardinal rule but as i said, tad bit worried, not fully worried. I started brewing a Belgian Wit beer on Feb 3rd, it was transferred to the primary fermenter at approx 1230am on 02/03. OG was 1.041, it spent 10 days in the primary and I racked it to the secondary on 02/13, the SG at that point was around 1.03, now 15 full days later the air lock is bubbling 18-23 seconds apart. I know bubbling from the airlock does not, itself, mean fermentation or not, but I don't want any bottle bombs and I'm slightly worried (again slightly, not full worry) that if I try to pop the top and take a reading now and then cap it back up if my SG is not ready then I will negate my sanitation procedure. Is that the only way to be sure or does the collective here recommend another way or soemthing I may not know or have thought of? I will say that where I have been keeping it has been on the colder end of the spectrum (around 64* during the fermentation), I'm just concerned because my LHBS told me 1-1-2 should be fine for this batch and I'm on 1.5-2 already.