Last few batches I've been having what appears to be slow fermentations. They aren't stalling, just taking longer than expected to finish. It may have been happening longer than the last 4, but these are the ones I've noticed.Papazian's Killians Pellforth ale with Wyeast 1007 - single pack pitched directly took 10 days. Second batch with 1.5L starter took same amount of time.Jamil's Wit with Wyeast 3944 - two batches both made with 1.5L starter took 2 weeks for krausen to fall (side issue -- do beers with lots of wheat make foam that lasts after fermentation has ceased?)These beers are finishing nicely, just taking their time getting there. Mash pH ranges from 5.4 to 5.8, I oxygenate the worts with pure O2 for 30-45 seconds, ferment at a steady 68F. But I recently had my water analyzed and found I have extremely soft water which runs thru a tank containg CaCO3 to raise it's pH -- leading to only 30 ppm calcium. The raw water only has 4ppm!
Everyone says calcium is important for yeast health and proper fermentation, and mash water should contain between 50 and 100 ppm. I'm going to start supplementing my water, but was wondering what the collected wisdom thinks????
