These pics show the foamy head known as "Krausen" that forms on top of the beer while it is fermenting. This is pretty subdued at about 1-2 inches depth compared to an ale(which is top fermenting as opposed to bottom fermenting lagers like this) which can get really rocking and sometimes blow through the airlock.
It's really good to see this beer ferment as there was some doubt initially with the yeast. I ordered the yeast the week before Christmas and it was delayed getting here. Our temps were well below zero during that period and the yeast(2 packs) arrived frozen! Not a good thing as yeast should be kept refrigerated, but freezing is very bad as the crystallization that occurs breaks and kills the living yeast cells. The yeast packs felt slushy when I got them! So I made a 3 liter starter in hopes to multiply what cells, if any, did make it and it appeared to work. I also recently got a stirplate and Erlenmeyer flasks for making better starter yeast cultures and this seems to have really helped. I'm looking forward to seeing how much yeast is actually produced at the bottom of this fermentor.
Here's the info on the yeast strain I'm using from Wyeast.
YEAST STRAIN: 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied malty beers. Good choice for Bocks and Dopplebocks. Benefits from diacetyl rest at 58°F(14°C) for 24 hours after fermentation is complete.
Origin: Flocculation: medium-high Attenuation: 73-77% Temperature Range: 46-58° F (8-14° C) Alcohol Tolerance: approximately 9% ABV