So the past three brews I have done had zero airlock activity. The first a centennial blonde used wyeast American ale ll, the second another cent blonde I used us-05, then the third a belgian wit I pitched wyeast 3944. Now all three reached terminal gravity pretty quickly and for the ones with liquid yeast I pitched I made 1L starters. I have an all grain set up but previous brews have always fermented pretty vigorously. Now of course I know that airlock activity does not mean fermentation activity. I just find it strange that these three beers all with close to the same gravity and different yeast strains would ferment without a bubble. Looking for any advice or thoughts on the matter.