Oktoberfest Fermenting!

My first attempt at a lager has started showing active fermentation! The carboy has been sitting at 52-53 degrees, which is right in the middle of the desired range. Last night, approximately 38 hours after the yeast was pitched, foam was seen at the top. This morning, after 48 hours, there are about three bubbles per 30 seconds in the airlock. I now feel better knowing the fermentation is visible. Below is a picture taken last night on a cell phone. You can see a thin foam at the top. Since this is a lager yeast, there will not likely be a heavy foam at the top, or even a blow off, as shown in my last two ales. Ale yeasts are top fermenting, while lagers are bottom fermenting. Thanks to Kati for watching and reporting the status of this beer in Cincinnati!