I am making a chimay red clone per the ahb recipe. The fermentation really slowed down after 8 days. I moved it from my plastic fermentation bucket to a 5gallon carboy. Boy did that wake it up. Fermentation was fierce. Now after 15 days total fermentation it is still making a bubble every 15 seconds. Is this normal? Is there anything I need to do?
I have two batches of chimay blue going that spent 1 month primary and 1 month secondary that i am getting ready to bottle.They fermented fairly hard for a few weeks. Nothing you need to do now but wait.