Hey guys, I'm relitively new to brewing, but I do have several Belgian Tripels under my belt. Saturday I brewed up a batch of Brewer's Best Red Ale and it's been chugging away at about 3-4 second belches from the airlock. I've got the temperature holding at 64-68 degrees. I've tried to keep it on the cool side due to the aggresive nature of the Nottingham yeast. Well, today I go to check it and it is belching at about 10-11 seconds and it's only the third day. Should I be worried at this point? I know that the airlock is not the way to determine ferment activity, but the Belgian's that I've done were aggressive up to abot 7-10 days before slowing. I also know that the Red Ale has substantially less suger than the Tripel, but that just seems a little suddon to me. I do plan on using a secondary with this....Thoughts?