Okay, guys, I hear you. And I trust ya - pretty much.
But riddle me this: I checked that nasty old bubble rate this morning and it has now gone to 5 seconds!!! So, given that I am bottling, not kegging, what is going to stop this bubbling so that I don't blow up every bottle. Yes, the sg is perfectly leveled off to 1.020. So, if fermentation is not happening, what is the yeast eating and what will save my ceilings?
I think you're confusing fermentation with CO2 outgassing here. Both will produce bubbles in the airlock, but outgassing can happen after fermentation is finished, as shown by your steady gravity reading.