Possible Yeast Issue . . .

[BrewDrinkBrew]

I am in the middle of fermenting my second batch of beer and have possibly run into a problem. I used a Mr. Beer Weizenbier (Whispering Wheat) Kit and added some crushed coriander, honey, and lemon extract to it. I even added Irish moss in hopes I would clear the beer a bit. It has been in the fermenter for 10 days now and it still has a heavy layer of yeast on top with very little bubbling going on now. I did not take the starting gravity but did notice that there seemed to be good fermentation for the first few days and now it has slowed/stopped. I have not taken a taste test yet and I am hoping that the yeast will completely fall over the next few days but it appears to have remained the same over the last few. Any thoughts?

 

[scinerd3000]

time heals most...give it a few weeks before you start to worry. some yeasts never really drop and wheat beers are the worst. Since wheat is added as an adjunct to aid in head retention on a beer the yeast foam will also be there for a long time. Relax and im sure it will turn out fine

 

[BrewDrinkBrew]

Thanks for the encouragement! Would you suggest bottling on the 14th day or take a sip and if it seems ready just bottle now? Also, what would the suggestion be for someone when they run into a situation where the yeast does not completely fall (in order to avoid excessive yeast during bottling)? Gelatin, straining, just bottling carefully? I appreciate all the help!