Sensor is in a thermowell, so I'll set both sides to 68 with 1 degree differential. Thanks zorch
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I did my first AG last month and made a very simple spreadsheet combining notes from Denny's site and Palmer's book. It's pretty straightforward with just a handful of inputs (mash temp, grain bill, etc...) and I ended up hitting the calculated numbers just about spot on. I'll be more than glad to pass it along if you'd like.
Check your new cooler for leaks before brew day. Fill it all the way up with water and let it sit for 20 minutes. It's a lot easier to fix a leak without 3 gallons of hot water and 10lbs of grain inside.
On brew day, relax and roll with whatever might happen. Have fun with it.
Do you plan to batch sparge or fly sparge?
I would calibrate my boil kettle- you need to know how much is coming out. Might be a good idea to run water through the MLT and see how much remains when it quits draining- not sure if it will be exactly the same as when you mash/lauter but it will give you an idea. You may want to take a lot more measurements than you did when extract brewing. I'd figure what/when/how to take those.
What will you do with your spent grains?
Make sure you have everything lined up and prepared ahead of time. I like to make sure that I have a sixer cooled and someone to help drink it. BBQ also helps.