I am a week into my first brew (Block Party Amber Ale). I have read many reports, in this forum and elsewhere, that one can expect the working yeast to raise the temperature of the wort up to ten degrees. I added yeast to my primary when the wort temperature was between 64 and 65F degrees. (The ambient temperature of my basement hovers +/- 2 degrees of 60F.) The fermentation took off overnight, and for two days the airlock was bubbling like mad. Then it slowed down, and by the fourth day was bubbling an anemic once or twice a minute. I understand (I hope correctly) that this is normal. But my question is, should I be concerned that the temperature of the fermenting wort never went up more than a degree or two from the temperature at which I pitched the yeast? The layer of foam on top of the wort never got more than 3/4 of an inch thick, either. I was expecting to have to be ready to switch over to a blow-off tube at any minute, from what I'd read. Should I be worried?