you never mentioned what yeast you used. some yeast strains just form a thick krausen that never 'melts' back into the beer.
Wyeast 2565 Kolsch strain is one example.
As you suspected, just avoid racking the top to secondary, and avoid the trub like you normally would. Since the krausen residue wants to float on top its pretty easy to avoid.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10