After the majority of fermentation is finished after 5-7 days, C02 bubbles continue to rise and slowly taper off within a few weeks (general assumption not based on any particular style or gravity) Knowing that fermentation was finished, if a beer was bottled while these bubbles were still rising say at 12-14 days of fermentation, would the beer carbonate quicker or have more carbonation due to C02 still present, as opposed to bottling the same beer at 4 weeks after the bubbles have tapered off or stopped completely?