Undying yeast cap

[RayKrueger]

This is my first post, so be gentle

My brothers and I brewed up an all-grain batch a week ago. It's been happily fermenting in a carboy in my tub at around 65-67F. When the yeast was going full steam it produced about a 2 inch cap. I was only planning on a 2 week fermentation with dry hopping after the first week.

Here's the thing. After 7 days there was still a 1/4 inch yeast cap, but I decided to dry hop anyway. Now, after 10 days, the yeast cap is still there and it seems most of my hop (pellet) material is caught up in it.

Should I be concerned? This is only my fourth all-grain batch, but it's the first where the yeast cap didn't settle in completely.

The recipe is a Nothern Brewer Tonguesplitter all-grain kit...
WYEAST #1332 Northwest Ale
-- 8-lbs.-Rahr-2-Row-Pale-malt-
-- 0.5-lbs.-Belgian-Caramel-Pils-
-- 0.5-lbs.-UK-Caramalt-

.5 oz. Summit (60 min)
1 oz. Glacier (15 min)
1 oz. Cascade (10 min)
0.5 oz. Cascade (2 min)
0.5 oz. Liberty (2 min)

0.5 oz. Cascade, 0.5 oz. Liberty (Dry hopped)

 

[JBrady]

gentley rock the fermenter without splashing 1 or 2 times a day for a couple days. It'll eventually all fall out.