Okay I am fermenting my 3rd AG brew (an Irish Stout) and it's been in the fermenter for 18 days and is only down to 1.014 and he airlock is still blowing occassionally...here's the dilemma...
I'm on the plane tomorrow to the UK and won't be back for 3 weeks, what do I do?
1. Bottle tonight and risk exploding bottles if fermentation hasn't finished?
2. Just leave it until I am back?
3. Rack it into a another fermented and leave until I'm back?
I need advice ASAP as still have to pack etc. Also it tasted so good from the small gravity sample I took that I don't what to stuff this up?
Thanks in advance for the advice...