Fermentation with no bubbles no krausen

[NorthernBrew]

This last saturday I brewed a 10 gal batch of tri centennial ipa. Its all grain biab. I tried for the first time a temp profile mash and wound up with a higher efficiency than i have had in the past. Did a 60 min boil, chilled with an immersion chiller. Put the whole batch in a 14 gal plastic bucket and shook the hell out of it. Then pitched my hydrated yeast fermentis us 05. Put it in my fermenting chamber (old fridge) where the temp is 20 degrees celsius. I had an original gravity of 1062.
On sunday afternoon i went to check the activity and no bubbles. Fine i thought... they'll start soon enough... patience is a virtue.
Monday morning, same story. Monday night, still nothing, popped the lid to see the krausen, nothing there.
On tuesday morning i decided to go to the store and buy more yeast and repitch, but for giggles i took a gravity reading. And to my amazement the fermentation was almost at my desired final gravity 1022. Can someone explain to me what happened here. I have brewed this beer before and have always had the classic fermentation activity. Thanks guys

 

[NorthernBrew]

I can imagine that no bubbles in the airlock means that there is maybe a leak in the lid so the co2 escapes through there. But the lack of krausen... is it possible that it came and went in the 50 hours from brew to me finally checking for it? Any thoughts?

 

[KeninMN]

I've just recently brewed my second stout in a couple of months. The first was a Dry Irish Stout using Wyeast 1084 Irish Ale yeast. The second, which I just completed yesterday was a Chocolate Milk Stout with cocoa powder using Safale S-04 dry yeast, and which was bubbling madly this morning. Both fermented with ZERO krausen, but since I use glass carboys with good seals I did get bubbling through the airlock. Incidentally, I did an extract version of the Chocolate Milk Stout and it had a giant head of krausen when it fermented...