Hi All, My latest brew is listed in my signature. Pretty much I used a bit of malt in it, as well as some strawberries. These are the 2 factors I assume will effect final gravity. The guy at my brew store reckons without the strawberries it should finish aboout 1010sg. Now it has been in the fermenter for coming up to 3 weeks on Saturday. It is still ever so slowly bubbling. Last Saturday the SG was 1020, now its about 1016. I'm hoping it should drop to about 1014 in the next few days. Now is it a problem for it to be in the fermenter so long? It has been fermenting at about 10 degrees, so I realise this will effect how long it takes as well. So do I have any problems?