First time using liquid yeast (Denny's Favorite 50 Wyeast 1450), first time dry hopping (Centennial, Cascade pellets) and first time posting a question. Previous brews used dry yeast and no dry hopping. Recipe from Beersmith site is Bell's 2 Hearted clone sized for 3 gallons. Racked to secondary when S-type airlock bubbling 2 times per minute. Now 20 days later airlock still bubbles about once every 3 - 4 minutes. Carboy temp is stable at 65 degrees. Refractometer shows 8.2 Brix over last couple of days (SG 1.010 per Refractometer tool). Target FG is 1.011. Have seen comments that you don't want to dry hop longer than 2 weeks or you can get off flavors and I'm at 20 days. What should I do or not do?
Leave it alone until airlock's not so active?
Should I rack to another carboy to remove the hops and risk oxidation since there is a lot of headspace?
Bottle the beer since SG has been same for a couple of days?
Leave it alone until airlock's not so active?
Should I rack to another carboy to remove the hops and risk oxidation since there is a lot of headspace?
Bottle the beer since SG has been same for a couple of days?