I'm brewing my first AG (so I may have screwed something up somewhere in the mashing process that contributed to this). It's a brown ale, and I'm using a slurry of Wyeast 1338 European Ale. I made a starter -- that fermented as expected.
I pitched the yeast after aerating the wort at roughly 73F. Wort was 1.046. It quickly cooled down to 65F. Three days after pitching, krausen starts to appear. Oddly enough, it's very foamy, like bubble bath foam, rather than the usual krausen. Smells ok, just looks unusual.
Foam starts to dissipate after 4 days. The next day, the weather changes, the swamp cooler gets down to 55. I warm the water back up to 65 and give the fermenter a gentle stir to rise the yeasts, in the event they got too cold and went to sleep.
Two days later, I take another peek, expecting to see no activity, and instead I have full on krausen the way it looks in every other batch I've ever made. Now it's been a week and a half since pitching, and fermentation is still going on.
I haven't tasted it or taken a hydrometer reading yet, because I assume krausen means activity is still going on. I'm 99% sure everything is a-ok, I'm more just curious what happened here.
Any idea what happened here, and should I have any reason to be concerned this will turn out weird?