Final Gravity and Temperature Control

[jake122]

I'm brewing a Belgian Blonde with M41 and it's reached expected FG in 5 days. There's still some airlock activity so I suspect it's still got a wee bit to go before completely finishing out.
The temperature was set at 24C throughout using an Inkbird and heatbelt.

I'll leave the beer in the fermenter for another 9 days as I normally wait for a full 14 days before bottling.

Is there any need to maintain the 24C temperature once it's completely finished?
If I remove the heatbelt, the temperature will drop to room temperature as i'm fermenting in my utility room.

 

[MrRook]

How far apart are the airlock burps?
If they are more than 30-40 seconds apart it could be CO2 formed during fermentation coming out of suspension.

 

[jake122]

Just timed them and they're about 12 seconds apart at the moment.

 

[jake122]

Dropped another point overnight, so not finished out yet.

 

[hoppyscotty]

I leave at fermentation temp until it’s completely finished. I’ll then drop to 15 degs if dry hopping or just set to 1 degrees if going straight to cold crash.

 

[Agentgonzo]

Dropped another point overnight, so not finished out yet.

A bubble every 12 seconds is still in the trail tail stages of fermentation.

I've found that a bubble per minute will still drop an SG point over a day or two. I consider "no bubbles in 5 minutes" to be finished fermenting as a rule of thumb, but always check by measuring the wort

 

[jake122]

Thanks, will wait and leave it at 24C. Once I'm sure it's done, I'll remove the heatbelt and leave the temp to fall to room temp. I don't have any means of cold crashing at the moment.

I also use Kveik from time to time at higher temperatures so I assume the same principle would apply with this too - once it's done, remove the heatbelt.