I pitched yeast into my hefeweizen wort 11 days ago. The krausen is still covering the surface area of the wort and seems pretty thick. Unfortunately, I don't have a hydrometer, so I have no idea what the initial gravity was or what the gravity is now. Is it OK to skim the krausen off the top and bottle the beer? Does the krausen indicate that fermentation is occuring, or is it possible with a hefeweizen that krausen will remain after fermentation is completed?