Does lower OG = slower start?

[cackalacky]

I know it can take up to 72 hours... I'm not freaking out or anything, I've just never had a batch to take this long to start.

(It's been a little over 30 hours since I pitched, no krausen or bubbles yet)

Mild Ale, OG was 1.038, US-04 yeast

Has anyone noticed a difference in lag times based on OG? Lower OG = longer lag time (or vice versa)

Again, I'm not worried, just curious.

 

[s3n8]

I have made exactly one beer with a gravity close to that. It fermented out in 48 hours. I don't think there is any hard and fast rule about lag time being proportionally or inverse to the gravity.