Yeast cake not going back into beer. Please help

[danielzieba]

I brewed a beer (all grain) last sunday 26th September and since I have had a really thick and creamy yeast cake on it. The yeast I have used a WYeast which i got off a friend. I made a starter and got it going as normal. My original gravity was 1050

Last Monday (5th october) i check the wort in the FV and as i said the yeast head on top was about an inch and half thick and creamy. i roused it and checked the gravity. The gravity was 1020/1021 after 7 full days of fermenting.

i left it over night and all of today (tuesday 6th october) and checked it just now. again its got a good 1 and half inch yeast cake on top. i roused it again and re checked the gravity. The gravity has gone down to 1015-1016

if it goes down to to 1010/1011 tomorrow i would like to put it into keg but my question is, seing as the yeast is not dropping do i syphon from the boom leaving yeast on top of the wort? i intend on storing thw yeast for my next brew.

what are your thoughs?

thanks

[6470zzy]

Have patience........all will be well in the end. Don't be so quick to rush your brew, just let it ferment out. The proof will be in your hydrometer readings. Crack yourself open a beer, and say "everything will be OK"

Cheers

[flything]

It won't do any harm to leave it a couple more days, I'd forget about it till Thursday, take the gravity then and again on Friday, if it's the same both times keg it. If you choose to rouse it be very careful not to splash and take care not to introduce contamination, you've got 70% attenuation as it is though. If you keg it now and it drops a couple more points it won't be a disaster (unlike if you were bottling it..) as you can relieve some pressure.