Yeah, I've been thinking about those variables as well. I'm not worried about fermentation, just find the difference interesting. Previous two were a pale ale and a wit, both with OGs around 1.045. This one is a Belgian with an OG (if I read it right) up in the 1.09s. All starting temps have been about the same, but the yeast has obviously been different each time. This time, I also made a starter and pitched an extra smack pack. Previous two were, respectively, an unrehydrated dry pack and a smack pack with no starter. I was sort of expecting this one to start foaming out the tube by the end of Day 1.