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Yeast Starter, Not So Active

I’m making the Belgium Tripel using Wyeast but remain a little concerned about my yeast starter. It never foamed or showed much activity; I made it yesterday then periodically tapped the bottom of the flask to “wake up” any cells, doing this based on no actual information stating this works or even wakes anything up.

Regardless, there is a sediment on the bottom, is there something else I should look out for or do to ensure a healthy, sugar eating yeast?

Oh, and when I do tap or shake the flask all the foam settles down rather quickly.

Sometimes when I make a starter with 4-5 month old yeast I never see any krausen on top. You can either crash cool it and taste the beer or take a gravity reading. It’s probably just done. :cheers:

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