I've been brewing extract and all grain for a number of years. Recently, I moved to a new area and bought a house. A few months ago, I began to start my brewing back up and started out with a few extract batches. Everything was fine.. no problems.
However, two weeks ago I started with a few all grain brews (lager and ale)and noticed something peculiar. Both brew took exactly four days to start bubblin'. I thought that I might have had a stuck fermentation issue, but after leaving them, they took off by themselves. Now they are running like gangbusters. I already had to rack the lager and everything seems fine.
The only difference (other than the obvious) between the extract and all grain was that I used spring water for the extract and tap water for the all-grain. I consulted with a local brewer that uses the same source water than me and he never had an issue.
Is this something to be concerned with and/or is there a fix?
Thanks for any responses!!