I've been taking some notes on my last few brews and this has helped highlight some areas I think could be improved. I wanted to share these to see if anyone else had come across them and had feedback. For reference, I am now doing 10(ish) litre BIAB all-grain recipes, using a SS Brewtech 20l kettle on my hob, and fermenting in a SS Brewtech 13l brew bucket. The recipes I have been following generally say to heat my strike water to around 75 C as this should drop to around 65 C when the grains are added. I have found that when adding the grains the temperature does not drop that much so going forward I think I will heat my strike water to 70 C and then add the grains I've realised that I need to specify a fine crush for the grains, as on my last brew, they were only crushed, and my efficiency was way down on normal. It seems that for BIAB, fine crush is advised so hopefully this will improve going forward I don't have an immersion cooler so just put the kettle in my sink and fill this with water to get the temperature down after the boil. I need to be more patient to get the wort down to the correct pitching temperature as I am guilty of rushing this and on my last brew I think it was still at 28 C when I added the yeast. I have been thinking of using kveik for my next few IPAs so I have more flexibility with temperatures. I was also thinking of getting it close to pitching temperature by cooling the kettle in the sink, then filling the fermenter, and just putting the lid on and giving it a few extra hours to cool there. Then I would pitch the yeast once it was around 20 C I don't have much in the way of temperature control during fermentation, other than leaving this in a cool(ish) corner of a room. I appreciate this is something I should focus on as most people seem to say that this can improve the overall quality of the beer if managed properly I have also been using London tap water, however, am thinking that I will get some campden powder and add this before the mash to see if there is any difference.