Irish Stout - Fermentation

[KRASHED]

Brewed an irish stout on the 1st of December. Gravity was correct. Pitching temp for yeast (dry packet) was correct.

I've never brewed an Irish stout before. I don't have the big head of krausen with a super active airlock.

All I am seeing on the surface of the beer is a few bubbles.

Did I screw something up or is this typical for the beer style?

The room temp is 18C

 

[KRASHED]

Yeast is SafAle english ale #s-04

 

[flars]

The fermentation may be nearly done. Check the SG but plan to give it more time in the fermentor for excess yeast and sediment to drop out.

 

[KRASHED]

Just checked gravity, at 1.026 now. Really strange as there's no krausen and next to no air lock activity compared to the other styles of beer I make.

I have looked at it every day so I haven't missed a burst of activity