Howdy, I have a stout fermenting, OG was 1.17 or so. It's been 2 weeks fermenting at about 62 degrees ambient, and it dropped to 1.048, but activity really slowed so I brought the beer upstairs ambient temp 69 degrees and now I'm getting a bubble in the airlock every 5 seconds again. Using Super San Diego yeast, huge starter. How long you figure before it's done? Should I be worried about being in the primary for more than a month? Thanks