G'day, I make pretty simple ale brews, I dont worry about checking the gravity before or after I just leave to ferment and bottle after a week, this time I made more effort to keep the temperature at 22 degrees(Its a morgans queenslander gold with 500g of be2) After 9 days there is still a thin skin of foam on the brew and the airlock is still bubbling about once a minute. does brewing at this temp increase the brewing time this much? I used to brew at 26 as per instructions but am now aware this dodgy info. The smell coming from the airlock is not suss, it;s actually the best I've smelt from an airlock. what do you'se think,leave it go longer or bottle before nasties get to it. Cheers Kingo.