Hate to resurrect this this thread, but I figuured it was better than starting a new one.
I have a kolsch going that is coming up on 3 weeks this Thursday. It fermented for 2 weeks at 62, at 2 weeks I went to take an SG reading, then I noticed that the krausen hadn't fallen, so I took and SG reading and was about a point off of anticipated FG. Ferment seemend done, so I moved it to a warmer spot hoping the temp adjustment would help the Krausen to fall, after 4 days, no luck yet. I want to rack this to a secondary for clearing for about a week then crash cool for three days prior to bottling. I read in this thread about "carefully" inserting the autosiphon throught the krausen, which is probably the way to go, however I was thinking about sanitizing a stainless steel serving spoon and "scooping" the krausen off the top before racking. I sounds like a small scale version of the krausen mucking performed in german style open fermentation, but was wondering what the collective wisdom of HBT had to offer.