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.