I have a very slow fermentation on this batch. I've aerated just as much as I did on my previous brews, and the temperature has always been between 68 and 72 degrees.
Here is how it looks like after 10 days in the primary. It smells "green" if you know what I mean. The krauzen is at least 1 inch thick.
Any suggessions on what to do? Should I leave it as it is and check in a week?