I brewed a beer 9 days ago and it still has a pretty good krausen on it. Is that normal? I mean, it's not normal for me. Usually my beer flattens out 6-7 days after I brew. I started with a very active yeast starter of Wyeast Northwest Ale Yeast (#1332) and had activity on the surface 4-6 hours after I pitched. I have also been regulating the temperature. Started at 67 or so, and have been moving the temp up gradually over the past 9 days. I think it's up to about 72 now. This batch was 1.066 og. I haven't done a beer that big in a good while, so maybe I'm just not remembering the fermentation process of a bigger beer? I guess my only concern is that this maybe some kind of infection?