Strawberry mash slow ferment.. no airlock activity

[needmorstuff]

Hi All,

I picked up 20lb of strawberries for a song so decided to make a mash.
Started by taking the top of the fruit and blending with 4lb of sugar, heated the pulp to 160 then cooled by making up to 10galons with cold water and some ice. Aerated it will...

Split it across 2 x 5gallons buckets and it's at room temp.

It's been 2 days now and i haven't detected a single airlock bubble, although if i get within 6 inches of the surface i can hear activity..

anyway here's a few pics - is this slow activity normal? and is that krausen ok?

I plan on straining of the pump and performing a quick and dirty stripping run followed by a nice slow spirit run, taking a good healthy fores/heads/tails cut - gonna be interesting as I have never done a fruit mash before.

Strawberry brandy recipes online suggest packing pint jars with fresh strawberries then adding the hearts for a week. Any other suggestions?