Wyeast 1098 British Ale-- first time using this (I've always used the 1968 London ESB Wyeast).
A few days into fermentation and it's bubbling away like normal-- but has the smallest head of krausen I've ever seen.
Temperatures at 66*F, right in the target 64 - 72 range for this yeast. Perhaps this is more indicative of the low alcohol content (3.7% ABV), but I feel like I've made other low alcohol batches with better-looking results.
Any knowledge is appreciated! Thanks!
(Note: This is not one of those "should I dump the batch" threads, I'm just curious about the specific yeast.)