I have a similar situation, I brewed a small batch of Irish Red almost 3
weeks ago, transferred to secondary 2 weeks ago and it's still bubbling
every 20-30 seconds, I think a lot of it has to do with temperature, it WAS
cool (50-60F) but it just warmed up a little and thats when I noticed it
picked up. Think I used Nottingham yeast too, that could/would make a
difference. Your best bet is to just wait it out.

So far, so good, mines nice and clear with a pretty red tinge...can't wait,
but i'm going to!!

Kent

"Nikhil Dhoot" <ndhoot@verizon.net> wrote in message
news:JxmHd.7754$Vx2.3590@trndny01...[color=blue]
>I am making an Irish Stout from a True Brew Kit and transferred the beer to
>a carboy 8 days ago for secondary fermentation. After some initial activity
>in the carboy, the fermentation slowed down and the yeast pretty much
>settled out. However today I have noticed significant activity in the
>fermenter. There are a lot of bubbles on the surface of the beer and there
>is bubbling in the airlock. Is this bad? Is it a sign of contamination? I
>had plans to bottle this weekend.
>[/color]