Stater length and flocculation

[CBMbrewer]

I have a two gallon starter that has been going for almost a week. It has been at about 63F to 64F the whole time so primary took awhile to slow down, there is still a little krausen and a good deal of yeast still in suspension. Not a whole lot of co2 is being produced any more.
So are the yeast still multiplying, or are they just taking a while to flocculate? Should I could crash it to be ready for brew day or will letting it go until it floculates be necessary to get it up to the final cell count?

 

[biodarwin]

I would cold crash and get ready for Brew day. When creating a starter you looking at increasing the viability and the amount of cells. This mostly happens at the very beginning of the fermentation.

 

[CBMbrewer]

Thanks biodarwin!
Who's brewing this weekend? This guy