Just a quick question that's kind of amateurish, but something I'm still curious about. If nothing else, maybe other readers will benefit. I've got my first stout with specialty grains (barley that I roasted myself), as a full batch, and it's fermenting as we speak. A krausen formed in a little over 3 days of fermentation, but the only thing that's happening in the airlock (it's one of those curved Italian ones for $1) is the fluid from the outlet side is pushing about an inch down but it won't bubble.
Does this mean that the seal isn't very good or is there just not enough force from a vigorous fermentation? I had put in a fair bit of yeast nutrient in there, about a half ounce and made sure the wort was aerated. Beyond that, it seems like a nice, healthy krausen but I'm kind of surprised by the lack of airlock action. I'm not worried that it won't ferment but I'm kind of disappointed that it's not that vigorous after all of the nutrient and so on that it's received.
Is this just a trait of the style or just "how it is"? Thanks, everyone.