Fermentation finishing up with high krausen?

I know this is a pretty general, and probably common question, but something i did not expect of one of my own batches...

I have a bo pils 17 days into primary fermenation (50F with WLP800) and it's still holding at close-to high krausen. I did a grav check and expected ballpark 1.020+ based on the appearance of the krausen, but i was surprised to find 7.6 Brix (1.011 corrected). This is 80% apparent attenuation by BeerSmith calcs (153F sacc rest).

I do plan on leaving it until the krausen falls, but i'm hoping it doesn't fall too much lower, as the estimated FG is 1.014.

Does anyone have any experience with a high krausen and apparent finished ferment? Or any experience with WLP800, if this appears to be a yeast issue?

Krausen can be stubborn.

It will eventually fall and you'll be left with a smooth liquid surface.

Let it be and allow it to run its course. It's not like it's going to dry out to 1.000 or anything.

You should be lagering this, so let it go 4 weeks before you mess with it....

I do plan on lagering, after primary fermentation though. Typically, i've never had initial ferment go past 10-14 days for a lager strain, then i go right to lagering.