I'm trying a batch of Woodfordes Bure Gold - Its my 6th batch (up to now other Woodfordes recipes) so I'm still learning. Is it normal for the fermentation to go for so long (13 days) - the SG appears to have stabilised at 1012 (from 1043) but its still producing CO2, admittedly at a low rate? I ask as my other brews were generally complete after 6-7 days, and I will put into mini-kegs and am keen not to have any accidents/create any pressure bombs. Is this a risk? Incidentally I put in the Amarillo/Cascade hop pellets after 8 days. The samples I have drawn off don't taste unusual (quite nice actually) and I cant see any evidence of infection.