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I pitched the yeast for my small (1 gal) batch of pale ale nearly three weeks ago, and it's still bubbling through the airlock once about every minute and a half (I'd understood a reasonable rule of thumb is to bottle when it drops below every two minutes). I was rather expecting it to be ready in about half that!

What's the story? Should I be patient or go ahead and bottle? I did screw up a bit (hopefully not cataclysmically) and pitched the yeast while the wort was still warm, 80 degress or so - oops - does that have any relevance to my question? Yeast was 1056. It's been fermenting in my basement where it is cooler, (mid 70's) although we had a heat wave and it got up to about 80 briefly down there.

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