So, using some 2565 off the krausen, I made a 1-cup starter a few days ago for the beer I brewed yesterday. I decanted, poured a little of the slurry into a new starter to keep, and the rest into the fermenter...this was about 13 hours ago. Since the temperature range is 56-70F for this yeast, I've been keeping it at 60F since pitching. While I don't have any krausen or airlock bubbles yet, I am noticing something going on at the bottom of the carboy (first time I've used a glass carboy to ferment): little pieces of trub will suddenly shoot upwards through the beer. First, am I ok with keeping this particular yeast at 60F? Will the activity kick up soon? And second, what is going on at the bottom of the carboy? Is that little CO2 bubbles or what? Thanks!