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!