Kraeusen, airlock activity and other signs of active/inactive fermentation are not reliable indicators of when to bottle. You should bottle only based on gravity readings - that the gravity is unchanged for 3 days and is at or close to the expected final gravity.

A persistent kraeusen is quite common for wheat beers, and so not surprising your Honey Weizen still has a kraeusen. The main difference is the higher percentage of proteins that help maintain both a good head in the finished beer and also in the kraeusen.

Kraeusen, airlock activity and other signs of active/inactive fermentation are not reliable indicators of when to bottle. You should bottle only based on gravity readings - that the gravity is unchanged for 3 days and is at or close to the expected final gravity.

A persistent kraeusen is quite common for wheat beers, and so not surprising your Honey Weizen still has a kraeusen. The main difference is the higher percentage of proteins that help maintain both a good head in the finished beer and also in the kraeusen. Also, low flocculating yeasts can hang around longer - and wheat beer yeasts including WY1010 are low flocculators which also contributes to the persistent kraeusen.