Like the title suggests, I'm probably just over thinking it. But anyway. On March 15, I brewed a Wee Heavy(1.077 OG). For the first two weeks I was fermenting in the front coat closet, ambient temperature about 55°(wish I'd have thought of this earlier in the winter). Fermentation was going along just fine then slowed down like normal. On Friday I moved it to the hallway to bring it up and finish off any final bits of sugar. But it's still bubbling about once every minute or two now. I've never had bubbling this long, but haven't done anything this heavy before either. I have no reason to think anything is wrong with it other than it's still bubbling. Sanitation and cleanliness were correct.
And while I'm asking my "I'm almost worried but I don't think I have a reason to be but I'm gonna ask anyway" questions, is it normal for hop(looks like anyway) residue to sit on the surface of the beer well after main fermentation(this is for an English Bitter kit? I bought a 6.5 gallon carboy, so can now actually see what's going on whereas I first had a 5g one with blowoff tube where the krausen always ended up coating the top and I couldn't see anything.
And while I'm asking my "I'm almost worried but I don't think I have a reason to be but I'm gonna ask anyway" questions, is it normal for hop(looks like anyway) residue to sit on the surface of the beer well after main fermentation(this is for an English Bitter kit? I bought a 6.5 gallon carboy, so can now actually see what's going on whereas I first had a 5g one with blowoff tube where the krausen always ended up coating the top and I couldn't see anything.