I commenced my first brew of Honey Porter on Saturday, and yesterday (3 days into fermenting) I noticed the foam has dissipated and the airlock seems to be stagnant. Is it still fermenting, or have things gone bad? During the first 24 to 48 hours into the fermenting, the foam was about an inch thick. Room temperature is about 65F and it’s quiet and dark. Wort temperature was about 60F when I pitched the yeast. One thing I know I didn’t do correctly was syphoning up the trub into the fermenter, but I didn’t think that would have any impact on fermenting.