Don't worry about the krausen ring at all. The only two reasons to worry about yeast/trub buildup are if it's going to use up too much of the airspace at the top of the fermenter, forcing the krausen out the airlock/blowoff tube, or if it's been in there a long time (>8 weeks or so). For two batches made within 2-3 weeks of each other, no problem at all.
On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
Secondary: Dortmunder, Hopweizen
Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
Bottled: Mead, Quad Rajet, Granola Bar Braggot
Too much of everything is just enough.
- J. Garcia