West Yorkshire Yeast and the Immortal Krausen

[StinkyEttin]

Day 10 of fermenting an extract NEIPA and I'm long overdue for my dryhopping schedule. After three days of straight-up dumping goop out of the blow off tube, it has a krausen that just wont quit. I added some fruit at day 7, but I'm wondering what the consensus is here as far as how long to wait on the krausen to drop or if I should just mix it back into the wort and get to dry hopping.

It's been sitting nicely at 65 degrees since brew day.

 

[McKnuckle]

If you can lower the temp to around 50°F, it should drop within a couple of days.