I just bought a stir plate and started using it for the first time on my last three batches. I generally make IPA's and always dry hop. On my last two batches I still have about 3-4 inches of Krausen after 10 days and I am not sure if I can transfer to the secondary to dry hop. I always would wait until the Krausen dropped before transferring but at this point it is taking so long. On my last batch I transferred before it dropped and the beer did not have the same hop aroma I am used to. I am making my starters based on the book Yeast - The Practical Guide to Beer Fermentation by Jamil Zainasheff. Any thoughts or help you can give is greatly appreciated as always.