Do I have this right? You used 500gr of dry malt powder and 300gr of brown sugar in 32 pints (=4 gallons) of water to brew this? Apart from yeast, nothing else?
Did you add any hops or was the spray malt hopped?
Krausen forms naturally and doesn't hurt you beer, it actually helps to ferment it as it contains yeast and carbon dioxide which protects the beer underneath from oxidation. Krausen is normal and should be left alone. Although hops are green, the bluish-green patches could be from hop particles. Hopped malt is a strange concoction in that.
Whether the "beer" is done in a week is a different question. Yeast is not on a recipe's time schedule, it just does its work according to what you feed it. With the high percentage of simple sugars and uncontrolled fermentation temperature it will make a lot of fusel alcohols and other byproducts. I'd leave it alone for a few weeks, to clean up the byproducts, and not open that bucket too often. 7 years huh?