hello. newbie post on belgian wheat recipe. buddy and i brewed it up almost a month ago, and we've had it in primary fermenter since then. we still don't have 3 consecutive days of constant specific gravity readings; we're currently at 1.013, and the recipe (from Papazian, 3rd edition, p. 192-194) calls for an FG of 1.008-1.010. we read somewhere that we shouldn't have it fermenting longer than a month, but the SG is still going down. Can we bottle it even if fermentation isn't complete? or is the 1 month fermentation cap for a belgian wheat not true? THANKS!