Four weeks, still fermenting?

[akinsgre]

I've got a batch of beer that appears to be still bubbling after 4 weeks.

Typically, rather than taking gravities to determine when fermentation ends, we just wait until the beer stops bubbling.

This batch, however, is still bubbling. I took an gravity reading last night and it was 1.010, which is about what the Final should be (based on the last time I made the recipe). I'll take it again to see if it's stablized.... but I'm curious why the beer might be bubbling (almost looks like carbonation, rather than fermentation)

When I took the gravity I tasted some of the beer and it doesn't taste "bad".

Any hints what might be going on? Is this normal?

 

[mrduna01]

It's just residual co2 bubbling out I would say. Your fine to bottle or keg.

 

[JonM]

And it could just be changes in ambient temperature. The house warms up during the day, so does the air temp in the fermenter, and some of that warmed and expanded air gets pushed out.

 

[brewmonk]

temperature, yes, and also barometric pressure will do the same if it is falling. i'm glad it doesn't taste bad, i let one batch go till it was 'done', and by then something nasty had taken over. 'bout 3+ weeks if i remember those decades ago.

 

[akinsgre]

Thanks .. I took a second gravity today and it hasn't changed. So I'm putting it into a secondary now.