This is my second batch in a row where I've seen primary go for over two weeks. From my understanding, primary fermentation for an ale shouldn't take more than a couple of days (4-5 at most I believe). As of tonight, it is still bubbling maybe once an hour, but it is definitely still fermenting. When brewed, I used a yeast starter to increase the cell count, letting it set for approximately 20 hours before adding it to the wort.
Without further knowledge, I would guess I should let it complete no matter how long it takes, allow the diacetyl rest to finish, and then rack it, but this is at most, and uneducated guess.
As far as temperatures, it's been inconsistent. I don't have any method of temperature control past setting the thermostat of my place, and due to having guests over in the fall season who can not understand or appreciate the importance of regulating temperatures when it comes to brewing, I've had the thermostat set anywhere between 68 degrees Fahrenheit to 74.
My question is, what are the consequences for having it ferment this long? I've been told it's going to be dry, but past that, I don't know what I'm in for. Am I going to get a buttery flavor from the warm fermentation temperatures? Should I aim for the final gravity and just rack it to secondary? Should I let it go until days after it stops fermenting?