One week ago I started my second brew, a hefeweizen. It's an extract brew that came out with an OG of 1.062, which is almost spot-on to what the calculators had come up with previously. I had made a 3 L starter of Wyeast 3056... I know this seems a little high for that OG, but the production date on the yeast was Sept 1/09, and mrmalty.com recommended a much bigger starter than 3 L. Pitched the yeast at about 65 F and rocked the carboy for a good 5 minutes to aerate. Started fermenting at about 62 F (recommended from the hefe recipe in Jamil's book) about 12-15 hours later, and the airlock was bubbling at about once/sec 24 hours later.
SO, almost one week later, the krausen is still quite big and thick, and the airlock is still bubbling at about once/15 sec. I know that airlocks are a bad way to measure fermentation, but I don't want to take a gravity reading yet as the krausen is still pretty high. Does this not seem really long for an active fermentation for an ale? Maybe I did pitch too much yeast, and the banana esters are going to be much lower than they should be?