I brewed a chimay red clone, roughly based on this recipe
The actual recipe I brewed was:
6.6 lbs Munton's extra light LME
1 lb Briess pilsener DME
1 lb cane sugar
8 oz caramunich
4 oz aromatic
.5 oz Galena (13.1% AA) for 60 mins
.5 oz Styrian Goldings (2% AA) for 15 mins
.5 oz Styrian Goldings (2% AA) for 0 mins
WLP500 with a 2L starter
OG was 1.068, SG was 1.016 a week and a half ago for about 75% apparent attenuation.
It hasn't bubbled in about two weeks.
This beer needs to be ready by March 21st - it's going to be served at my brother's wedding reception. I am considering bottling now, giving it three weeks to carb up (or more if it needs it), then lagering the bottles in my refrigerator until time to serve.
Should I do this, or should I just let it sit until the end of the month and bottle then without any lagering period?