onlyipa

Recipes 

I pitched my second yeast starter yesterday around 3pm. It is currently 9:30am , so I'm at about 18 hours in. I'm not using a stir plate, just a flask.

On my first yeast starting at this point when I came in in the morning there was a slurry on the bottom and bubbles running up on the sides, no krusan. I swirled it and a little foam appeared.

On this starter the slurry had once again formed but there are not bubbles. However, when I stirred it their was foam.

So my questions is foam = co2 = fermentation?

Any help would be appreciated.

Stones and 60 minutes to all.

duboman

Recipes 

If there is some foam forming you are fine, it just may not have reached active fermentation yet or it may have passed already hence no bubbles.

In addition, if they were different yeast strains they may react differently, I wouldn't worry about it.

onlyipa

Recipes 

Thank you for your reply -

1st starter was made with Wyeast Northwest Ale with activator - Wyeast 1332

2nd was made with White Labs English Ale - wlp002

- I have read the English Ale yeast has been know to be a slow starter - can anyone confirm/deny.