I can't say for sure that it was fermenting. There was definitely some noticeable bubbles working their way up from the bottom. I don't think (but then I don't know) that it was from the expansion of the wort. It was down to 80F when I put it in my brew room and went to bed and 68F when I got up for work in the morning (that room stays pretty chilly).
If the wild yeast won't get started that fast, what was bubbling away in my fermenter? I haven't had that happen in any of my previous batches so I'd be curious to know what caused it? It was only a very slight, but noticeable activity in the airlock. I don't know what caused it, but it looked like fermentation activity to me. I'm looking to learn here so if anyone can help me pin it down, I'd appreciate the knowledge.
Either way my 1L WLP320 starter is now very hard at work so I think whatever it was got creamed by the starter.
Cheers,
Dukester