I do a 4-5 hour yeast vitality starter. That means I have 1 1/2 to 2 hours before I mash in. I heat the strike water with a sous vide and use the rest of the time before dough in to do all the measuring, calibrating, crushing, making sanitizer. I do a 30 minute mash (BIAB) and then wheel my kettle out to the driveway for the boil. I do enjoy brewing outside, I'm weird that way.