Krausen not dropping completely?

[Pancoastbrewing]

Brewed a fest bier 10 days ago. Fermenter was set at 50 and bumped to 52 the other day. Used 34/70 dry yeast. Usually, my lagers clear up and floc out pretty well on top. This batch has a pretty solid layer of gooey yeast on top still and bubbling has just about ceased. I did notice this ferment was definitely less dramatic than others, probably because I was able to chill my wort down to the low 50s for the first time before pitching. What do you all think?

 

[Mojzis]

It's going to take extra time at that temp. I'm assuming you're close to terminal gravity. If so (check) start bumping up the temp slow over a few days until you hit 65.