Relationship between flocculation, krausen and trub

[brettski]

I'm new to brewing and I have a question after reading about flocculation. I have observed myself the formulation of krausen and trub during fermentation and the "falling" of krausen towards the end of this process. I'd like to know if the falling of krausen and formation of the yeast cake are directly attributed to flocculation? Can anyone explain what they've learnt about this process for my own curiosity?

Thanks!

 

[going down a hill]

The more the yeast flocs together and drops out of the beer the more trub you will get at the bottom of the fermenter. Krausen is the way the yeast works, some like to party on the top others play in the solution more. I dont think there is any connection between krausen and amount of trub.