I can only assume that elevation is having a decent effect on my fermenting. It took two full days before the air lock started bubbling. I talked to another homebrewer here in Mexico City and he warned me of the lag time. So, it sounds like that is common.
My question, should I extend my fermentation time? I am now at 14 days and there is no activity in the air lock. I guess I should take OG reading for 3 consecutive days and if it is stable, it is ready to bottle?