A brewed a belgian blonde about 3 and a half weeks ago. I have been patient because it still looks like little bubbles are rising to the top of the beer (it looks like the surface of a glass of champagne). However I just took the first gravity reading and it was at 1.008 (which is pretty much what I was shooting for). I can't really see it going down anymore, but the bubble action makes me scared to put this into bottles. I am sceptical that a wild yeast got a hold of it, because the sample i just took tasted good. I just have no explanation for the bubble activity on the surface of the beer. anything like this ever happen to anyone? anybody got any ideas?