It has been 30 hours since I pitched the yeast on a belgian wheat beer. The yeast was from white labs. There has not been any sign of fermentation from the air lock (I know a common question) so I took a look inside to find that it had a nice rocky head on the beer. So im assuming it's fermenting, but why is the air lock not bubbling? I checked the temperature on some wine I have next to it and it was 67 degrees. Could it just be fermenting that slow? Thanks. This board has been extremely helpful.