I brewed this saison about a month ago on 4/14/13.
Crystal 20 .5#
White Wheat 2#
Northern Brewer AA 10.6% 0.5 oz
Styrian Goldings AA 3.4% 1.0 oz
Yeast White Labs WLP565 Saison in 4 cup starter.
I fermented cool, at about 63F, because I keep my house cool at that temperature.
When gravity reached 1.020, on 4/20/13, I added a vial of WLP007 Dry English Ale yeast, because I wanted this beer to finish very dry and I noticed that WLP565 is not a particularly attentuative yeast.
I also raised the fermentation temperature to about 72F.
By last weekend, gravity was down to 1.009. and I let fermentation temperatures drop slightly. By Thursday, it was 1.006, which is where it is today. So it appears fermentation is complete.
However, there is still a krausen on the beer. Normally, krausen is pretty much gone as fermentation approaches completion.
So my question is this: do I go ahead and cold crash this beer now, or should I let it rest at room temperature longer until the krausen drops? Is it normal for this yeast to have such a long fermentation? (Usually I can crank through an ale in 2 weeks.)