Long fermentation?

[HoosierDaddy]

I started up a Oktoberfest batch on 9/22, left it in the primary about 9 days and then transferred to the secondary. Last Saturday I planned to bottle so I took my FG and it still read high, 1.20. I go back down the next day to check on it and lo and behold, I've got bubbling in the airlock plus a nice covering of bubbles and some foam on top (its not infected).

This is the first time I have had a fermet go this long. Has anyone else had a particularly long fermentation like this?

PS I did do a taste when I get my FG and it tasted fine and actually had a slight carbonation to it which I have never had with other batches.

 

[EvilTOJ]

So you've had it in secondary for almost an entire year? I would let it be for at least another week until the krausen dies down again.

 

[HoosierDaddy]

So you've had it in secondary for almost an entire year? I would let it be for at least another week until the krausen dies down again.

Oh crap! Not 9/22, 8/22!