Right now I am working with a one stage setup, and I put a red cherry ale into the primary fermenter about 2 1/2 weeks ago. The problem is, since the weather was so much colder than normal the closet temp got pretty low (62 deg or so) the fermentation was so slow that at this point the airlock is still bubbling at a rate of about every 25 seconds now that fermentation has picked up with warmer temps. I was going to see how it looks for bottling this weekend, which would make it a total of 21-22 days, what do you guys think? Too long? Or OK since fermenting is still going strong? I suppose if I must I could rack into a bottling bucket for a secondary to get it off the trub, but doesn't seem like such a good idea.