I experienced the same with my first batch using liquid yeast (White Labs WLP810 San Francisco Lager) - very little fermenting activity, no bubbling for about 10 hours and then continued slowly for three days. From what I am deriving, this should not concern me, right? My previous batches have all involved dry yeast (Safale 4 & 5 or Nottingham) and the bubbling was much more active, starting after about 8 hours. My current beer on tap was fermented by reusing a yeast cake of Safale 4 and 5. Wow, talk about active! The fermentation was visible (bubbles) within 3 hours and resulted in blowover. The beer (Quad-Hopped IPA affectionately labelled Sonoma 41) has a pretty good kick. I didn't take any OG reads, but I can feel it after two glasses. Will the liquid yeast brew a lower alcohol percentage?