Well my first batch, a BB kit IPA, has been one week in the primary. About 12 hours after I pitched the airlock was bubbling pretty aggressively...then the next day I noticed that despite there being a good amount of headroom (5 gal batch in a 6 gal bucket), some gunk had crept into the airlock (not enough to clog it), so at this point I assumed that my yeast was healthy and active. My temp stays between 66 and 70 without any drastic fluctuations. Here one week later, there is no activity from the airlock. I have not taken an SG reading since my OG because I wanted to mess with it as little as possible and just take an FG reading before bottling after 3 or so weeks in the primary. My question is, how do I know if fermentation is stuck? Even if I were to take gravity readings for the next few days and see no change couldn't that mean that it is just finished and not necessarily stuck? Am I just being paranoid and should let it be? Thanks for your help!
By the way, I used Nottingham dry yeast.