2 weeks and still a big krausen

I brewed Denny's Wry Smile IPA 2 weeks ago today and pitched a proper starter of Wyeast American Ale II. Fermentation temps range from 62 - 65 degrees. Attached a blow off and within 12 hours it was bubbling and in 24 hours it was blowing off like crazy. After day 4 things slowed down and I switched the blow off for a 3 piece airlock. Bubbled away for a few more days and then airlock activity ceased. Everything sounds pretty normal right? I went to check gravity today just to make sure it was done and I was going to add dry hops but I pry the lid off and I still have a 3-4 inch krausen on top. I didn't check the gravity just because I don't like to mess with a beer that has a krausen on it. Do you think it's still fermenting or do you think its done but the krausen just hasn't sunk yet? I am just curious. I don't think I have ever checked a beer after 2 weeks of fermentation and still had a krausen. I don't really have any concerns about the beer. I guess it is just still fermenting. I was just kind of surprised because it had such a vigorous start. I figured it would be done in about a week. Anyone else run accross this?

I've only brewed about 10 batches, but some yeasts leave krausen for a few weeks. From my reading this seems perfectly normal. Just do usual checks of fermentation. Smell, gravity, etc.

Sounds like you are ok!

Still fermenting, just wait.

I've had beers with krausen for 3 weeks. Don't worry about it.

I've had 1272 do the same thing to me it was unusual, still a nice 1 inch thick creamy krausen after about 2 weeks, I'd let it ride like everyone else suggested. I plunged through it to take a reading anyway and if I remember correctly it was at FG but still had yeast in suspension.

Thanks everybody. I'm going to wait it out.

My Scottish ales will have huge krausen for atleast 2 weeks or longer, had a red ale with krausen and fartin thru the airlock for 15 days one time.

American Ale II always has a 2-3 week Krausen for me... One of my favorite yeasts.

I've had one or two krausens in very big beers that would not fall. A bit of a carboy swirl and they were gone.

I had a krausen on my hefe for like 3 weeks. I used the wyeast 3068. Came out delicious! I wouldn't be worried about it. I was also a little confused and posted on the forums just like you lol

This one never did fall. It was a solid sponge. Punched on through it and it was crystal clear and finished. It did some funny slow roll big bubbling in secondary so I bottled it.

Wheat and rye beers often have long-lasting krausens, think head retention for your fermentor!