Fermentation issue

[mmrazvan]

Hello,
I have a question regarding fermentation:
I've started my first beer kit, a Muntons Yorkshire Bitter, about one month ago.
But, the room temperature dropped to 15-17 degrees Celsius after two days.
In the first days the fermentation was very dynamic, but after that I had bubbles between 3 minutes.
My gravity readings were:
1022 SG on 06 June
1016 SG on 10 June
1014 SG on 18 June
now the temperature is 24 degrees Celsius and the gravity is 1010 SG and still fermenting I think, because bubbles still coming about 5 minutes interval.
The final gravity on the instructions have to be 1008.
Is something wrong there? Should I'll wait longer?

 

[strange-steve]

After a month, fermentation is almost certainly complete, the FG in the instructions is just an estimate, so a few points deviation isn't unexpected. Airlock activity isn't really a reliable indicator of fermentation, it can be caused by other factors such as dissolved gas coming out of solution. I'd go ahead and get it bottled.

 

[simon12]

Yes like steve says a bubble every 5 mins is just dissolved CO2 leaving if it was still fermenting there would over a bubble a min.

 

[The Idiot]

Ignore the bubbles; they mean nothing. Take a reading for a few days, and if they're static then it's done. Dependent upon the yeast (kit yeast isn't the greatest and it's best to bin it and use a packet of decent yeast), it's not unfeasible that the low temperatures might have slowed the process right down. At 15 degrees C the yeast might have gone dormant and only picked up again when the temperatures rose again.

Measure the gravity and ignore bubbles.

 

[mmrazvan]

Thank you for your advices.
Yesterday I measured again the gravity and is still 1010 SG.
Tomorrow I will start bottling.