I'll try to get some pics, but I'm not sure if it's just the shadows messing with me, or what...I don't have a very good camera, so we'll see what happens. I'm just perplexed with why the yeast would seem to have come "alive" in the fridge. I have a good trub cake, but it seems like the yeast is still active after being chilled. I'll try to update, and thanks for your patience!...I tried taking some pics, and as I foretold they didn't do my situation much justice. I am thinking that maybe I'm just seeing some shadows that are projected from the clumps that are forming on top of the cake; which is my main concern. Why would the yeast seem to have been active after being chilled? I'm not concerned with this yeast because it's US-05, but that's why I'm experimenting with a cheaper strain...I'm just trying to see if there are any other experiences out there similar, or to raise some awareness to those who are "newbies" like me. Thanks!
