Plenty of Krausen but no bubbles.

Pitched Pacman yesterday evening for my Dead Guy. Ferment temp 61. Small amount of krausen this morning, no bubbles. Much larger amount now 12 hours later, but still no bubbles in the airlock. Checked the airlock for leaks - none found. What's up? What is the actual composition of krausen - maybe I can figure this out.

Another noob question: If the preferred pitching temp is listed at 60-64 degrees and you're using a smack pack that you've let come to room temp (72), won't the cooler temp retard the yeast somewhat, since it's acclimated to
a higher temp, and there will be a longer lag time? Should you smack it then let it get started at approximately the preferred pitching temp?

RWDAHB. You are fine. Krausen is a good sign. No bubbles in the airlock means nothing. Remember that an airlock is NOT an fermentation indicator. There are too many variables to judge only by the airlock. The krausen says that fermentation is taking place. Relax and let the yeasties work their magic.

^^^ What he said.