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The airlock means jack shit mate, 1.012 seems reasonable so I'd say when it's been at that SG for a few days (3-4) it'll be right to bottle/keg. Hows it taste?
 
In your pix there it looks to still be fermenting.. ( has not dropped bright )

Cheers
Now 4 weeks in fermenter, still bubbling through airlock.
beer still cloudy but SG now at around 1012.
any thoughts anyone?
 
Now 4 weeks in fermenter, still bubbling through airlock.
beer still cloudy but SG now at around 1012.
any thoughts anyone?

Throw away your airlock, and buy a roll of gladwrap. That way you won't be tempted to think that it means anything about anything when it bubbles or not.

1012 sounds pretty decent. I'd say after 4 weeks, it's as done as it's going to get.

If you're worried about how cloudy it is, i'd probably think about doing one or all of these: gelatin finings, rack to secondary, cold condition. Pretty good instructions on how and why for all of these can be found by searching using those terms
 
Not sure I'd be racking at 4 weeks, although I'm generally not a racker so I may be wrong, if I do rack I'd do it a few points before FG. Unless racking for bulk priming, which I also don't do.
So in a nutshell, I just said what I did without direct experience in the matter. But seems logical, to me, in my half cut state
 

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