I brewed a cream ale with this yeast which turned out terrific after lagering it for a few weeks to drop the yeast. I am currently using the cream ale's primary harvest of this yeast to chomp through a batch of Denny's Rye IPA. My OG was 1.072 and it has been fermenting in the primary now for three and a half weeks. The very center of the fermentor is temp controlled at 67F. My question: It is still bubbling away at a couple bubbles per minute. There is a very thin layer of yeast (I hope that's what it is) still laying on top. Does this yeast have a reputation for being slower on the higher gravity beers? I was hoping to get this one into the dry hopping phase after 3 weeks, but as long as it is still bubbling away I don't want to transfer it. I have NEVER racked a brew to secondary that is still showing signs of fermentation. That much bubbling per day indicates fermentation or infection to me. Thoughts anyone?