First batch day 14. Update and questions!

So its day 14 with my first brew. Its a 2.5 gal black IPA from NB. Fermentation took right off around the 12-15 hour mark and at the moment the airlock is still bubbling slightly. Fermentation has been at 63-64 degrees the whole time. The recipe called for 1.075 OG and I got 1.069 OG. Tested it on day 12 and got 1.018. Tasted it on day 12 and it didnt have any off flavors, tasted like a flat IPA (good sign). So everything looks like it going good but I still have some questions/curiousity.

1. The yeast has settled nicely but you can see a tiny bubble rise from it occasionaly. Does yeast still ferment once its settled? I thought it settled when it went dormant. Could it just be off gases? Yeast is US-05 rehydrated and pitched to calculator recommendations.


2. The beer is still cloudy. I thought it wouldve cleared up by now. Can I expect some clearity in the upcoming weeks? I dont plan on doing secondary but do plan to cold crash.

3. Would you say 1.018 current gravity isgood? I have little knowledge on gravities so I'm clueless if this is normal.

Again, not concerned or in any rush, I just like to learn and understand the process as much as possible as I go. I plan to take my gravity readings for 3 days before dry hopping and bottling in a couple weeks.


Thank you for any input!


Ingredients if your curious:

O.G: 1.075 READY: 6 WEEKS
1–2 weeks primary, 2–4 weeks secondary,
1–2 weeks bottle conditioning
KIT INVENTORY:
SPECIALTY GRAIN
-- 0.25 lbs Weyermann Carafa III
-- 0.25 lbs Chocolate Malt
-- 0.5 lbs Briess Caramel 80
FERMENTABLES
-- 3.15 lbs Dark malt syrup (60 min)
-- 6 lbs Dark malt syrup late addition (15 min)
-- 1 lb Corn Sugar late addition (0 min)
HOPS & FLAVORINGS
-- 1 oz Summit (60 min)
-- 1 oz Chinook (15 min)
-- 1 oz Centennial Type (10 min)
-- 1 oz Cascade (5 min)
-- 1 oz Centennial Type (0 min)
-- 1 oz Cascade (dry hop)
YEAST
-- DRY YEAST (DEFAULT): Safale US-05 Ale Yeast. Optimum
temp: 59°-75° F

What FG did the recipe call for?

Most people around here would say leaving it in primary is fine after fermentation is done.

Personally, I would dry hop it for 5 more days and then bottle. 2 weeks is about the time I bottle or dry hop, although 1.069 is a fairly big beer, so more time won't hurt.

All I can tell you is that it's done when it's done. Do a grav check 3 days in a row and if it's the same each day, you're good to transfer or bottle. Your beer will likely clear up when you cold crash, but if you didn't get the wort down to pitching temps quickly, you're probably going to get some protein/chill haze. Not much you can do about that. I do a no-chill, so mine usually have some haze to them, but I don't care as long as it tastes good.