Originally Posted by kidsmoke
What I meant is that there is an excessive amount of trub in the way of the yeast. Everytime I skim it off I'm left with a lot of trub a thin amount of yeast krausen—unlike most other krausen at this point—after skimming of the intial "brown" krausen—which are usually thick with yeast.
I finally gave up and skimmed off some of the krausen with a few specs of the trub on it. I think if you're left with too much trub it gets in the way of the top cropping yeast and they can't form a really thick krausen.
I am brewing and top cropping a wyeast 1469 at the moment, which sounds like the same strain as what you are using. There is no science behind top-cropping. There should be a thick sludge at the top. It will be almost 100% yeast. A little bit of crud transferred from the kettle has most likely settled during the time you transferred and the build up of the krausen. Get after it with a big laddle!
My krausen was almost an inch thick and felt like cutting through cottage cheese when I top cropped it. Awesome stuff! It grew back in no time at all as well, so keep at it for as much as you want.