Stuck in Fermentation

[murph440]

I am brewing an ESB style ale. It was in the primary for a week and in the secondary carboy for two weeks now, both in the house which stays between 78 to 80 degrees. Usually this is enough time for all of the fermentation to be complete, but the batch is still bubbling about every 20 seconds. Can anyone tell me if I have a problem...or should I just let it go until the bubbles are spaced about one minute apart? Thanks for your response.

 

[nitrousjunkie]

Take a gravity reading. Thats the only way to tell if fermentation is done.