Originally Posted by ApothecaryBrewing
There has been a steady layer of foam on it since I started with some condensation forming on the walls of the flask I use. The foam doesn't look like krausen, it looks more like the head of a beer. It has been on a stir plate for 3 days by now.
I will give it a shake tonight but the stir plate should have kept everything in suspension.
Based off your blog post it appears I am rushing the process.
That first step can be a pain but it sounds like you're good to go on to the next step. Once you get up over 500ml it seems to go normally. I've had action after a day on some, some took 5+ days. I never gave up on any of them though, and eventually something happened, and all the yeast was fine in the end.
The most common solution has been increased temperature. I've had a lot of people contact me in your same position, on this first step, and I've told them all to get it over 70 degrees and everyone reported back that next day they had results.
At this stage, you may not see much activity, you're probably not going to see a typical krausen, you would be lucky to see a few spots of brown crud on the rim at this point. The foam alone shows there is CO2 in the solution, create by some yeast. Even at the 500ml stage, you might not see a normal krausen and will have to go off CO2 and increased yeast cake size.
You should have something similar to this: