Im brewing a coopers stout extract kit. I sent it down to the cellar about 1 day after it started to ferment. It is still bubbling and there are bubbles on the top of the beer but there has been a significant reduction in the amount of foam on the top and not much spent yeast on the bottom. It's sitting at 65 F right now producing five to six "burps" a minute. I did not take a initial gravity reading as I don't have a hydrogrometer. How do I know It's done. Take a sip and make sure it's not sugary?