Continuous presence of foam during ferm. a good sign or bad?

Okay guys. Did a quick search about this on the forums but no relevant results.

Here's the scoop, started fermenting on Nov. 30th. I had it in the basement for about 2 weeks then realized with the hydo reading (OG was 1.42, when i checked it was 1.020 after 2 weeks fermenting) that it was a little too cold in the basement (about 58 F). During which time i noticed that there has been about 1 inch of foam on top of the beer for the whole fermenting process.

I moved it up into the office in the closest for a little warmer climate of about 65-70 F. Is the foam a product of just the particular type of beer or would it be from the colder temp it brewed?

My other 4 beers the foam was gone after about 2 days. Still using same equipment and process.

Probably the cooler temps make for a slow, steady fermentation. Nothing to worry about.

good to know. thanks buddy

The foam is called kraeusen, and it rotects the beer while it is fermenting. Some yeasts stay on the top for a long time, while others' drop quickly after fermentation. It's a sign of good health.