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This is when your fermentation is working and the "krausen" is your yeast cake on the top of the fermenting wort. This should make you very happy, your yeast is working and it is producing alcohol/beer! See also, information on counting yeast cells to see how active your yeast is under a microscope. There are also studies on under/over pitched yeast ...


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Foam is not normal near bottling time, it usually means that fermentation is still happening - that is, it is not bottling time. A few bubbles can be formed just from loss of CO2 (from a rise in temperature for example), but the best way to be sure is measure the specific gravity. See this thread. Especially note, as the above thread points out, it's good ...



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