Noob question about fermentation times I have a batch of of blonde wheat fermenting right now. OG was 1.054, 5 gallon batch, pitched recaptured US-05 at 70F, and 10 days later it's still bubbling away. I can sit there and watch the blowoff tube and it's a bubble every second.

The temp is sitting at 65, which is a little cool but still in the ideal range for Safale, and I've never had a beer fermenting this strong for this long. Krausen is still all the way to the bung and occasionally leaks through the blowoff. I don't really want to crack it open to take a gravity reading because it's very obviously still going. That said, is there anything to worry about if a beer is this active for this long?