Active ferment w/ unusually small krausen

Upped the whirlpool hop addition on my 1 gal hoppy pale ale recipe and as a result clogged by siphon filter and ended up with considerably more hops in my primary than in my previous 5-6 batches. Then aerated the 70 degree wort and pitched half packet of safale 05. Following morning the airlock is going strong as usual, but the krausen is barely an 1/8th of an inch as opposed to the normal 3/4 inch after ~24 hours. Hypothesizing that the hops might have pulled the yeast to the bottom and thus reduced the krausen level, but this is where I ultimately appeal to you knowledgeable folk on the internets. Looking for possible causes of this phenomenon and whether or not there's an issue with krausen height when fermentation is still occurring at normal pace. Thanks a bunch in advance for any insight - Cheers!

 

Thanks folks! Is it possible that having too much hop matter in my primary before pithing might have stifled the krausen development? Just curious.