Newbie fermentation question

[clatters69]

My first go at brewing after a break of many years, is Burton Bridge Summer Ale. It has now been fermenting for about 10 days and shows no sign of stopping yet. I haven't checked it with the hydrometer but there are still bubbles rising to the surface and there's a light foam on top. I'm guessing that the FV hasn't been warm enough for fermentation to end. Will a long ferment cause any problems which have to be addressed? Do I reach a point where it goes into the keg regardless of what it looks like? I've used glucose as the carbohydrate source, presumably if I didn't let it run to an end it would be too sweet? Also, it smells a bit sulphurous - is this normal?

[Jim]

Sulphur smell is perfectly normal at this stage.

Re the length of fermentation, a longish, cool fermentation is generally considered to be much better (flavour-wise) than a short, hot one, so I wouldn't worry about that at all. Try not to let it drop below about 18C, though, if you can.

Just keep an eye on the specific gravity - once it's stable for 2 days at around 1.010 (a bit more if it's an all malt kit ) then bung it in the barrel. It's fine to leave it in the primary for 2 - 3 weeks.

[clatters69]

Thanks very much for that. I'll keep a very close eye on things over the next few days and transfer to the keg when it appears to be stable. You have set my mind at rest.