Greetings to djohnston97019 and Pomegranate.

djohnston97019 - Efficiency improves with experience and then it waivers due to those darn variables that are beyond control. Do not get too concerned with efficiency numbers as you cannot drink them. Focus on the beer and enjoy the learning process.

Pomegranate - A few posts earlier I mentioned electric BIAB links here https://www.biabrewer.info/viewforum.php?f=24
Also read some advice on ball valve choice. You can use the search tool in the upper right to look for "ball valve" where you may decide to add one later. If you must transfer hot liquid, there is a correct type of tubing for that and it can be a siphon, rather than connected to a ball valve. As for chilling, you can use a no-chill cube or you can cover your 'kettle' with a sanitized cloth and let it cool to ambient temperature overnight and pitch yeast when the temperature is good to do so. Lots of choices. You can get to beer by whatever combination suits your conditions.

Welcome to the forum Jack! Lots of info hidden on the site. Let us know if any questions and glad to have you onboard.

Welcome, Eddy from Newcastle.Thanks for the interesting mention of your foraging ingredients for both wine and beer.. No foraging from work as a pharmacist allowed. I am joking because I would so like to have access to all the things in the labs where I used to work...
The BIABacus can scale your recipes to fit your kit and you will find that it most useful. If you have questions along the way, ask and someone will get an answer to you.

Welcome to the forum, @Petersk45!

Let us know if you have any questions. Hopefully you’ve already scopes out the BIABacus file and info that explains what the new terminologies mean. And lots of info on all these posts, so check them out!

Greetings, anthropas.

You can start with small batches as your goal but when you purchase a kettle you should consider larger volume rather than just-big-enough. That's especially true if you want to make higher gravity (OG>1.050) beers using All Grain.

As a beginner, please read Clear Brewing Terminology http://www.biabrewer.info/viewtopic.php?f=5&t=2685 so we can talk the same language.

As for scaling, try the BIABacus spreadsheet http://www.biabrewer.info/viewtopic.php?f=5&t=1869.
The spreadsheet takes some time to master but it is worth it.
Use it before you purchase your starting ingredients (grains and hops).
Sometimes the AA% value for hops is not immediately available from a supplier and those values slowly decline over time, but do the best you can. The unchanged recipe source values go on the left side, yours will be on the right.

Ask questions and you will get answers.

Welcome to the forum, @Tray

ShorePoints gave some good recommendations a couple posts up. Let us know what questions you have, moving forward!

Welcome Two Caws and El Saico!

Have a look around and dont be shy in asking any questions you may have. Things can be a bit slow here at times, but I think it will pick back up shortly.
Prost!

Welcome to the forum grbrew. Please take a moment to post some more information about yourself and any brewing experience. You can ask questions and get answers especially for your situation if we know something about you.

PaulBro - Greetings to you over in Brisbane! Thanks for the informative post about your custom equipment and how well it works to brew beer.
As for " ideas on squeezing the bag and sparging." we could talk for hours. I think squeezing the bag at temperatures below mashout gets you more wort than otherwise and (unless you are using some kind of vice) you would not move any more tannins from the wet grains than have already been extracted in the rest of the mother liquor. Sparging is a unit of work that is not necessary when doing a full volume BIAB mash. However, one can brew a slightly larger batch by using section W of the BIABacus and sparging the pulled bag with <2L of mash T water. Efficiency is affected to a small bit, too. I confess to occasionally doing just that, even if it only adds one 12 oz (~350 ml) bottle at the end.

thijs1105 - Hello to you. Waiting for beer is the most difficult part of brewing. Read lots on this site and even on other sites. Ask questions and use what information makes sense to you.
I visited the Arendsnest a few years ago - beautiful copper fixtures, but the outdoor tables at the Brouerij with the windmill was better - I remember the name now - Brouwerij 't IJ. We rented a place across from North Church and Winkel, walked everywhere. As for recipes - there are some on this forum and I hope that there will be more. You can input recipes from others into the BIABacus and it helps to modify amounts for BIAB brewing.

Bienvenu, Yak_NN. Interesting combination of cultures you have going on there. Again, read lots and ask questions.

Welcome to the forum @Jobebob!

There is a ton of quality information available on this site... It’s like mining for gold. Let us know if there are any questions, and one of us will be along to assist.