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I have a question regarding my primary fermentations. I’ve been home brewing since 1987 and more specifically all-grain since about 1996. I used to brew using city water and now I brew (since 2002) using well water. My well water goes through a water (salt based) softener which reduces my...

My fermentations have been slow and long. I typically brew all-grain (5 gals.) and mainly use Wyeast 1056, make a starter, and use pure oxygen in the cooled wort. I usually get a good quick start, but it takes about 5 days to reach full kraeusen and then another week or so to slowly disapte...