Thanks for the quick answer. This is the first time I've ever had a beer ferment for over a week, most of the time it's finished with in a few days so I figured I'd ask all the experts around here for some help.
So I tried a recipe I found for a beer called Mild-Mannered. It says to ferment for 7-10 days before bottling. I used British Ale Wyeast (ACT1098). Now I've made quite a few batches of beer but this is the first batch that is still pushing air out after the amount of time alotted for...
