This Sunday at noon I have dry-hoped my Pilsner, which was in the fermentor for a month, meaning the fermentation was completely over. I have dropped in 33 g (1,16 oz) of Czech Saaz in 19 liters (5 gallons) of beer and since there was no more fermentation, I have added 20 g (0,71 oz) boiled with a cup of water in the fermentor with the dry-hops, just to push induced oxygen out. The bubbling in the airlock restarted vigorously after just half hour. I have first thought that this is because of that extra sugar, however now after almost three days, I still hear a bubble every 5 min or so... I am planning to bottle tommorow, if the final gravity will be the same as on Sunday ... I dont know why extra gas is forming, maybe because of the dry hops, but I am concernced that I risk bottle bombs... I plan to rack it onto primary sugar in another bottling bucket and then in the bottles. What do you guys think?