Altitude and fermentation lock question

Hey, I'm new to home brewing and really enjoy the info on this site... thanks a lot!
My question has to do with high altitude and the action of a fermentation lock. Would a high altitude city, like Albuquerque, NM where I live, and its lower atmospheric pressure reduce or stop the bubbling action in a fermentation lock? I have read that bubbling is not always present but was wondering if altitude had anything do due with the lack.

Thanks,
Jeremy

Co2 is more evaporative at a lower air pressure so if anything it should bubble more. If you are using a bucket with a lid and airlock, there's a good chance the co2 is escaping out where the lid seals the bucket or you don't have enough fluid in your airlock?

Denny's correct. Also, the CO2 would expand more on it's way out.

Altitude doesn't really matter. I've brewed at 4,000+ feet all the way down to sea level. I've never noticed any difference.

I'm at 5900 ft and it works fine. I go for the leak idea. What was the OG and what is the SG? that will say if you have fermentation.

Denny's Evil Concoctions said:

Co2 is more evaporative at a lower air pressure so if anything it should bubble more.

Click to expand...

I was just going to say "No worries", but that was much better.
Just make sure you have water/vodka/sanitizer mix in your airlock.

No difference from sea level to Abq altitude here.