Really foamy fermentation

I'm on my 4th brew and I've been using dry yeast at 70 degrees for my last 3 brews. They have fermented fast within 5 days I moved into secondary. This time i've tried my own design with a german pilsner using wyeast. This is my first 1 using a liquid yeast. So my question is that it's the 7th day in fermentation and their is still thick foam at the top and it has not gone down in 3 days. With us having a hot week I've moved it done in the basement and the temp is 61 degrees. Is the brew still fermenting or is it going bad? Any help would be great, I never had a homebrew ferment so long.

 

it can ferment for a long time, 5 days is generally really fast. Fermentation happens whether you see bubbles or not. The temp shouldn't be an issue as its within the temp range.

Let it sit for about 2-3 weeks, it will be better for it.

 

+! to msujack. Relax and have some patience. In no way is it "going bad".

 

Fermentation will actually take a little longer at lower temps. The colder the little buggers get the slower they work.

 

Okay everyone thanks, I just never had it foam up so much. I did a gravity reading and it was at 1014 so I know their working. Should I move to secondary when primary is done or just leave it alone. Cause I never know when I just might get time to do another one.

 

This is a hugely debated topic. You don't HAVE to move a beer to secondary unless you are dry hopping, adding fruit, adding wood, etc - or if you need to free up your primary for another batch. Some do use secondary for further clarifying and bulk aging (disclaimer: I secondary).

Most (not all) of the vets around here would suggest leaving your beer in primary for 3-4 weeks to allow your yeast to clean up after themselves, and to bulk age. If your gravity is stable, however, you can certainly rack it or bottle it, if you so choose.