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!

[wild]

If you don't have any, you might want to purchase a set of safety goggles. :) Actually at 1.016, it shouldn't be able to ferment down far enough to explode any bottles. Unless there's a weak spot. Most likely you'll get some gushers. RDWHAHB with a bib!

Good luck,
Wild

I'll make sure i take plenty of samples then so i know when to put them
out in the cold... thanks.

How'd it turn out? really the only way to tell if it's done is if you've
brewed it before and know/or you've measured three days in a row.
--
subjugate the rhyme and rock with the rhythm
only got one line to balk all the schizm