Tell me not to worry....

I harvested wyeast 1056 from a beer and washed it following instructions I found here. I later brewed a cream ale. It has been in the fermentor for a week bubbling the whole time. Everything seems normal by sight and smell but the Krausen hasn't fallen. I feel like a cream ale shouldn't take this long. Am I needlessly worrying or what? And it is fermenting on the cold side which will slow things down. Really I am just looking for some reassurance that things are okay and that I didn't get an infection from reusing yeast.

Thanks

Don't worry. All is still OK with your beer. Cool temp=longer ferment times. Give it more time. It will finish when it is ready.

Yeasties are pretty remarkable at doing what they need to do without much outside interference. I'm a big fan of #1056 myself. If you've got the krausen and the bubblin' but don't have any funktastic smells or hairy strangenesses, I'd say follow the #1 rule here: RDW is much, much harder to do than the HAHB part.

Don't worry.

Drink a beer.