BIAB & answers to all my questions
If you have never brewed before, (like me) then all the terminology can be a little daunting.

To start with, BIAB is quite forgiving, as long as your equipment is clean and sterile and you follow basic rules the end result stand a great chance of being very drinkable. (i must thanks all those who answered helped me get past the first hurdle)

For the first brew, find a tried and tested, 'HIGH INTEGRITY' recipe
Look through the forums, find a recipe that takes your fancy and FOLLOW IT, I did a Sierra Nevada Pale Ale, SNPA, the ingredients came from the Malt Miller (UK), http://www.themaltmiller.co.uk" onclick="window.open(this.href);return false;. it also shows instructions, (start with 34ltrs of water)

PLEASE NOTE, the description of malts varies from country to country, in the UK we dont get 2 Row,or Pale Ale Malt, our equivalent would be Lager Malt. Speak to your supplier if you are trying a recipe from a different country, check and check again. In the UK we have lots of hop flowers, in Australia they use mainly pellets. As i said check and check again.

If your recipe is in the BIABACUS then its even easier, so I will focus on that now

1. (section b) Put in you kettle size in cm's width and depth, (this will give you the volume)

2. (section b) Choose how much you want for your fermenter, I have a 30 litres fermenter so I tend to choose between 23-25 litres, (also check the ingredients tab, and adjust the final volume so you dont have to over order and have wasted ingredients) e.g. 1kg multiple orders you dont want to end up with 4.1kg of a specific grain needed for your recipe, you will never get it perfect but its worth playing around with.

3. (section I) with 1 & 2 complete you will have a water volume, check everything is clean, add the water and bring it to the shown STRIKE water temp, for your grain bag I use a muslin tube,(used for polishing cars and from the local auto shop) I tie off the end, cut off a suitable length and I stretch it over the edge of the kettle secured with a bungee strap.

4. (section C)ADD YOUR MALT stir gently and adjust the temperature to your MASH temp, hold at this temp for the mash time shown. At the end of the mash remove the muslin bag and drain, i rest it on a rack over the kettle. if a MASHOUTtemp is shown, turn up the heat and hold for the time shown, if it shows 0 mins remove the muslin bag at the strike temp. (check the OG but make sure the liquid is clear or the bits give a false reading)

5. (section b) BOIL TIME, heat the 'wort' up to boiling point, at a vigorous boil (no lid needed) start the time and add your hops (section d) at the time shown, make sure you have the right type of hops for the recipe (pellets or flowers). 15 mins before the end of the boil put in your immersion chiller coil (if using one) and your 1/4 protofloc tablet (helps the beer go clear). At the end of the boil, chill the wort down or leave to cool to a temperature of 23c for ales. its a good idea to raise the kettle onto a table so you can drain it easily.

6. (section H), Fermentation time. My kettle is fitted with a hop strainer, it takes out the bigger bits. I rest my nice clean fermenting bucket under the kettle and let it drain, at a 1/4 full i add the yeast and leave it to finish. Once it is full i put in into my kegerator at 19c to ferment. take a vial of the wort when its running at its clearest to check the OG and write it down, the difference between now and the end of fermentation will give the specific gravity.

7. end of fermentation, when fermenting looks like it has finished, take a OG reading 2 days on the trot, if it hasn't moved its time to cool down the beer. Chill the beer to 4C remove from the fridge and put it onto the work surface, I use fermenting buckets with taps, i put a 8" piece of plastic tube onto the end of the tap to help fill the bottles. Assuming the bottles are all sterile, add 2.5 grams of regular white sugar to each bottle, I use a small funnel. Fill each bottle to 1cm up the neck, Crown cap the bottles and put back into the kegerator at 19c for 2 weeks, its almost time to get drinking. let the beer rest for a couple more weeks somewhere cool 15C is ideal.

I ask those people who have great recipes with ALL the data filled in to post here this will give the new brewer the best possible chance to get things right. Please feel free to alter this thread if I have missed anything or my facts are incorrect, it is a great reflection of where i have got to so far with BIAB, the next stage is for me to try something more advanced, or maybe alter a recipe to suit my taste.. That will be a completely new experience.