I'm fermenting in an Anvil "ferment in a kettle" setup, so I can't see in. However, my sanitation has always been decent, with only one infection in 20 brews (only the last 8 were all grain.) So, if there is kreuzen, just leave it alone? If not, maybe stir up the yeast a little? If I end up having to pitch more yeast, what strain would you recommend? I can always check the gravity in a couple of weeks. Thanks for the response.