My Heffe Weizen and the Browncoat Ale have settled in their fermentation. Yesterday morning, Heffe was all abubble. Today, it's still for minutes at a time. I think each has about twenty-four hours to go in primary fermentation.

By the way, I think I've discovered a good way to measure whether there's fermentation going on in a fermenter that's clearly past the fermenting peak. This only works if you're fermenting in a bucket.... Anyway, press down on the lid until some bubbles escape the airlock. Release the lid and make sure the bobber in the airlock is resting on the tube that rises into it. If the bobber rises after a short time, the gas pressure inside the bucket has increased and there's still some fermenting going on. If it doesn't rise, or take a long time (hours) to rise, fermentation is nearly complete (the yeast is producing little to no carbon dioxide) and it's ready for secondary fermentation.

i just saw a bubble from Heffe.