I have the same thing in my primary, a thin even foam covering 75% of the surface and roughly 10-15 chunkies still floating. 7 days since pitching.
After 7 days in primary, I was going to rack it, but after reading this thread, I'll leave it another week in primary - to see if the chunkies sink and the foam disperses.
My gravity was 1.08 a few days ago, I thought it was done. My primary is a bucket with a snap on lid, not air tight, so I saran wrapped it to help keeping foreign dust out - but the lid keeps on popping up. I guess it's not done fermenting yet.
You have to remember, as opposed to in organic chemistry, or even most cooking, the minute you pitch the yeast, you introduced a LIVING MICRO ORGANISM....you didn't just mix coolaid powder, sugar and water, you gave up control of the process to another living creature...So you introduced a "wild card" to the equation....a random factor left up to the whims of the little buggies...
Think of the yeasties as a teenager or a partner, and you will understand how powerless you are...
A lot of new brewers think THEY are in charge...they decide when they think the should rack or bottle, and they don't pay attention to whether the beer is ready for the next step...
Then they start is my beer ruined threads because the beer is not living up to THEIR expectations...it's not carbonated when THEY want it to be...or the secondary it to soon, and all of a sudden it starts another krausen (which freaks them out because they didn't see it in the bucket...now in the carboy it is scary and ugly) and the panic...or it doesn't appear to be fermenting in their primary and they want to fix it by warming it up
But the truth of the matter is, WE ARE NOT IN CHARGE...the yeasties are...all we are responsible for is building a nice clean factory (a sanitized fermenter) stocked with plenty of food and materials to work with (the wort) and then we just are supposed to step away and let them do what they've been doing since time began....
That's why you will find a lot of us don't secondary...we walk away from the fermenter for 3-4 weeks, then we bottle or keg...we let the yeasties do their job, and also something that a lot of people who secondary don't get the benefit of.....they clean up their own messes...the get rid of a lot of the byproducts of their fermentation...Palmer talks about the yeasts cleaning up after themselves in How to Brew...
SO basically a lot of us now just leave the yeast plenty of time to do their jobs...figuring a month is enough time to ferment, clean and settle, and still way within the safety window of the "dreaded boogeyman autolysis," then we just bottle or keg...
This is a game of patience and trust.