suspended yeast

[copper118]

... i've got an oatmeal stout in the secondary for the past nine days , OG 1052, right now it's at 1010, but there is still some suspended yeast on the surface.....based on the FG it appears done, but that floating yeast makes me think otherwise....could it be surface tension on the top or will that fall out eventually....??

for the record, using Wyeast 1056 ....thx for the input!

[Grog]

Give it two good twists, a couple taps and a little shake (no splashing) and see if that yeast doesn't decide to head south for the summer (sink to the bottom).

What temp did you mash at?

[Tweek]

wait a couple days and take a reading again. If no change then your all set.

[copper118]

i'll give that a try Grog....i mashed at 150 F for 90 minutes....thanks for the help!

[YamahaXS]

its probably just some yeast that mutated some legs and have gotten really good at treading beer.