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Use a low "rolling" boil. Your boil off will be 1 to 1.5 gal per hour. Even in a 10 gal pot (that's what I use).

Wait a bit. The bulk (obvious) fermentation happens in the first couple days, but it is still fermenting. Plus the yeast are cleaning up the wast products to give a cleaner taste. If you have the time, I would think about letting it sit in primary 3 weeks to mellow.

That mash temp does seem a little low. You could also have had what I think happened to mine if you didn't do a mashout. The wert cooled as you drained the tun and sparged

Verifying my thermometer isn't a bad idea (even if it is supposed to be certified) I would probably wait until I had a bit of wert in the pot before I turned the heat on low. The temp would just need to get to 180 or so and hold steady

I verified that the temp stayed steady during the mash, so it wasn't that. However, now that I think about it, the wert would have cooled after it was siphoned into the pot. Especially with 2 sparge steps. I think that I will put some heat on my pot next time to heat the wert up and stop any...

So for my 2nd all grain brew (after 8 months of down time due to moving) I went for a relatively simple Scottish Ale. Shooting for an 80/- my Efficiency was slightly higher than I anticipated at 72.3%. This gave me a post boil sg of 1.059 I was expecting the fg to be in the range of...

Biological and Food Process Engineer by education. I'm working as a project engineer/project manager for a good plant.