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never mind I got it lol

At the end of January I made a fruit ale, putting some fruit into what I would call the primary (step after fermentation). I let it sit on the fruit for a week and racked it off. Now its the begining of March and there is still CO2 pushing out the airlock. What am I to do now? OG 1.054...

I'm trying to make the ultimate fruit ale. I've done lots of reading and have found that it seems most people who do fruit beers feel if you put the fruit in the fermentation that the yeast eats up too much of its essence. I've thought about adding to the secondary and I did do that with some...

I started an ale out at 1.050 and ended in 1.012 but I split it 3 ways, leaving 1 plain, 1 racked over raspberries, and the last 1 racked over blueberries. But I suppose there is no way to figure FG now? I'm going to take another FG in another day as I just took it off its fruit.

What I did was I poured off the suspended yeast, leaving the trub behind at least 6 times, does this look like there is anymore trub in it? I can take a better picture if need be.