1. it appears to have gotten cloudier
2. it smells kind of sweet, maybe a little fruit smell.
taste a little sweet and sour at the same time.
3.ferment temp has been between 68 and 76, and yes it has
been a
little cool and warmed up some.
4.first two batches werent vigorous at all and i used
booster in those
two, this batch was very vigorous with lots of krausen.
5. i believe my sanitation was good.
It surely didnt taste good, might even be a little nasty,
should i
dump it or give it some more time?
Temps are a bit high, which would account for fruitiness, as
higher temp ferment will cause the yeast to throw more esters
into the beer. Esters are organic salts which often have
strong flavors and aromas. My preference for ales is 64-68
degrees.
The sour taste, as Fred suggested, could easily be bacterial
contamination. The apparent continuing ferment is also
compatable with bacterial contamination, as the yeasts will
initially overpower the bacteria, and when the yeasts finish
their feeding frenzy, the bugs will begin consuming those
sugars the yeasts leave behind.
It's possible that you may wind up with something approaching
a lambic style beer, which are made with all kinds of wierd
bugs and yeasts. However, bacteria can take a VERY long time
to ferment out, and if you bottle before it's done, there's
always a potential for bottle bombs if you're using glass.
You could force chill it, down near freezing, and try to drop
everything out of suspension. Then rack it still chilled and
see if it starts again. Very possibly it'll remain
significantly off what you expected, though, and you may wind
up dumping it.
If it is an infection, it's almost certainly a problem with
process and sanitation. Review your sanitation steps, if you
know a nurse ask about how she does sterile techniques and
emmulate that as best you can.