Usually in summer in WA I can bottle my beers within one week of placing the ingredients in the wort (plastic fermenting bucket with airlock). This is due to the average temperature being 25-30 degrees celcius (day and night).
Recently I placed a Coopers Pale Ale in the wort with cultivated yeast (I use 1/3 bottle bought coopers pale ale and add diluted sugar in water and leave for 1 week prior to adding to watt). I have been busy working away from home and it is still in the wort after two and a half weeks. It stopped bubbling one week ago.
Is it still ok to bottle?