Irish Stout Primary Ferment Time - To bottle or not to bottle?

[Gingermick71]

Hi All!

Im currently brewing an Irish Stout (Coops), with a 'Black Stout' mash kit added. Initial SG 1.040 at 28deg.

Its now been in the primary fermenter for 6 weeks - and I still have activity in the airlock.

The SG is sitting at roughly 1.012 now (And has been for about a week), which I would assume is round the mark, but I am confused as to why I am still seeing some activity in the airlock?? The taste is fine (very rich!)

Suggestions? Bottle or not to bottle???

Cheers!

 

[Bribie G]

The airlock will tend to bubble occasionally with variations in temperature during the day and night. I'd definitely bottle.

Once you get the hang of how long ferments take, consider ditching the airlock and go to cling wrap so you can see directly what's happening.