I bottled my IPA last night and I'm concerned it may not be completely finished fermenting but went ahead with it anyways since I made it for the holidays. It went from 1.064 to 1.020 in 4 days in the primary then i racked to the the secondary. After a week in the secondary it went to 1.016 and this is when i decided to bottle, knowing it may be fermenting down even further. This was all at a temperature of 65 degrees.
I was getting about a bubble per minute in the airlock when i bottled, also there was a thin layer of foam on the top that had been there since i added hops for dry hopping so im assuming thats from the hops? If this ferments down to say 1.013 which was my original prediction am i in trouble of too much carbonation?? I used 5/8 cup priming sugar when i bottled.
Need advice thanks!