I tried my first all grain, and it went wrong from the start. First, I used Patersbier/Belgian Enkel ingredients, Pilsner, Special B Malt, Golden Belgian Candi Syrup, it ended up about 8 pounds of grain. I forgot to measure the SG, I had the grain in a bag, the water was too hot a little while after I put the grain in, 190F...I kept bringing it down until it was at the right temp. Then when I went to take the wort and put in a primary fermenter, the bag had scorched on the bottom, two small places. I pitched the yeast, and within 2 hours it was going like a percolator. The next day a bubble in the air lock about once every minute. By the third day, no bubbles in the air lock, I pulled a test sample and it read 1.010, according to the specs it should be 1.006-1.010 SG, there were a few bubbles on top. I left it in until today, planning on racking it into a secondary. When I popped the lid on the primary fermenter, it has clusters of bubbles on the surface, doesn't look like the usual fermentation bubbles to me, but it smells fine. Does this sound like the beer will be ok? I hate to waste a bunch of time bottling, if it isn't any good...