Still Fermenting

So I started a batch of special bitter last Friday. It's in a plastic bucket so the airlock has been my only visual clue to what's going on. By the middle of this week, the airlock was only bubbling about once a minute. Last night I opened the bucket to get some brew out to take a gravity reading (I was planning to leave it for at least another week but wanted to get a sense of what was happening). I was surprised to see that there is still a substantial krauesen layer and lots of crud still in suspension. Obviously, I closed it back up and plan to let it sit for a lot longer. Is it normal for there to be that much krauesen after a week? I thought the primary fermentation would largely be done by now. I planned to leave it in the fermenter for conditioning anyway, but just want to make sure that there is nothing else I should be doing.

Sounds fine to me. I usually don't even open my primary until 3 weeks have passed.

Crud floating or in in suspension is normal too.

I think your OK to be honest your just impatiant like most of us...

Thanks guys. RICO is absolutely right -- I'm just impatient. Hopefully, it will get easier to be patient once my pipeline is full (I bottled my first batch last night and now have two batches fermenting).

It also depends on the yeast, the OG, the temp, ect.. Give it another week and take a reading.

-Mike