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Some recipes that I have tell me to mash for 90 minutes others only 60 minutes. I only brew 11.5 batches using brew in a bag. If the recipe for a 23L batch requires a 90 minute mash should I mash for that long with a 11.5L batch?

I am relatively new to homebrew but have now done about 25 brews using percarbonate with no rinsing. All my brews have turned out fine so I have been thrown by all the comments that say percarbonate is only a cleaner and I must rinse. I always apply percarbonate twice to all equipment and...

Sorry, my post was misleading. I should have written that I need to use something like Starsan. The point of my post concerns Sodium Percarbonate can it be used as a no rinse sanitiser.

I have always used Sodium Percarbonate as a no rinse steriliser with no bad results. Today, I was informed that this is only a cleaner. In order to sanitise I must use Starsan. Any thoughts on this?

Thanks for all these suggestions. All very helpful and I am likely to go with some of them in the future. For now, I am going with Ben034 getting my ingredients through the Malt Miller and their recipe generator feature. That way I can order hops individually sealed as small in grams as I...

I always brew 11L of beer using the brew in a bag method. Some recipes require 3 or 4 types of hops with one type as low as 10g which means 5g for my 11L brew. The smallest unit of hop pellets I can by is 50g which means I will have lots of hop pellets left over. For each recipe I have had...

Thanks again.

Thanks for this. So would you say that I don't really need to fuss about the water itself?

I have read that most malts work best at a water pH level of 5.2. The water in my area is between 6.5 and 9.5. What is a good and simple way to reduce to 5.2 and is it worth bothering?

I am about to brew an all grain American IPA. For now, I use dry yeast. I usually go with Safale S-04 Beer Brewing Yeast, but would Safale US-05 Beer Brewing Yeast be better for the American IPA or some other dry yeast? I usually find the S-04 enhances the sweet malty character rather than...

Thanks.

I just watched a video about pitching White Labs liquid yeast into the wort. The person presenting did not mentioning a starter. I was left wondering if just pouring the white labs into the wort was an option?

On page 9 of my copy Graham Wheeler says he uses black malt for both flavour and colour.

This is helpful. On page 9 of my copy Graham Wheeler says he uses black malt for both flavour and colour. And yes, I am quite new to BIAB

Thanks for this.

That's what the recipe says in "Brew Your Own British Real Ale"

Thanks, Nicks 90. I was told that I should never squeeze the bag.

Thanks for your reply, Chillie. You ask about the BH efficiency used in the recipe. It doesn't seem to be supplied. I know that using BIAB I cannot try to be anywhere near precise on such things as ABV %. I simply want to brew a beer that will be as close as possible to that intended in...

I want to make a Timothy Taylor's Landlord all grain. The Malt for 23L is Pale Malt 4250grams and Black Malt 30grams. I want to make an 11.5L using the Brew in a Bag method so that I simply half the above measure. I understand that adding a little more grain than the recipe requires will make...