Hey there. I'm Ross, from Scotland but currently living in Dublin. I used to do a lot of all grain brewing when i lived in Glasgow but have been out of the way of it since moving to Ireland. I recently got some gear and did a kit brew and realized why i moved to all grain in the first place. Clibits all grain thread got me inspired but i opted for a BIAB style. I did a lot of reading but eventually just went for it. My first attempt is a Rye pale ale 2Kg Hook Head Irish Pale Malt (Crushed) 250g Carapils 250g Cararye 20g southern cross at 60 mins 20 southern cross grams at 30 mins 20g southern cross at flameout S-04 yeast pitched straight in to wort when cool enough 16:30 - Brewday started with 6 litres of cold water being heated to 72 degrees Celsius. Getting my grains weighed in this time 16:45 - 72 degrees in pot. Put in muslin sheet and grains on top. 68 degrees after grains added For the mash i opted to put the pot in the oven however due to it being my first attempt with this set up i had the oven too hot and it brought the temp up to 70 degrees at the bottom of the pot after 20 mins. Stirred the pot to bring it down and managed to maintain a decent temp of 68 to 66 over the hour. Lesson learnt and mark on oven dial to show a nice temp to keep the pot stable. Scooped the bag out, drained and squeezed a little. Dumped the wort in to a sanitised FV then the grain bag as well to free up my pot. Heated 8 litres to 80 degrees Celsius. Dunk sparged for a few mins giving it a good stir in the pan again. Removed grains and added the original wort bringing my volume up to 12 litres, 65 degrees, a hydrometer reading of 1.030 with a temp correction of 1.047. 18.30 - Put the 12 litres on to boil 18.55 - Boiling and first addition 19:25 - second addition 1950 - final additiong 19:55 - Flame out I then immersed the pan in a laundry bucket with cold water, once this water had heated up i replaced it and went off to the shop to get a few bits and a bag of ice. When returning at about 9 i threw in the ice and the mixture was at 22 degrees in about 15 mins, transferred to the FV and pitched yeast at 18 degrees. All in all, all right. A few errors such as forgetting about the irish moss, the oven being too hot and getting some timings wrong but should be able to shave an hour off. 10 and a half litres at 1.045 after a top up of cold water Couple of questions my mash at 70 degrees for 20 mins, whats the science there? I know the optimum temps are 64 - 68. Should i expect any off flavours or poor fermentation? Also after 12 hours theres only a very small amount of c02 being emmitted from the FV. I'm not too worried as i know it can take a while to get going but in the past it's being bouncing after a few hours.