Good to know. I'll get there one day.
Right now, I'm working on nailing the mash temps and the pH.
This forum really has helped open my eyes to some of the finer points of good homebrewing.
For example, Martin B. had a good point a few weeks ago about calibrating his thermometers at 150 F rather than 0 or 212 F.
It got me thinking: my last few beers have been too dry and light bodied.
Turns out one of my cheapo digital Taylor thermometers calibrates fine at 0 and 212 but reads 5+ degrees too high at 150 F.
The damn calibration dial doesn't change it no matter how much I turn it counterclockwise. It is going to get replaced. Turns out the analog thermometer gauges were right, not the digital one.
Same thing for the pH and water adjustments with brew salt additions. I appreciate the wise counsel and explanations of those experts and brewing veterans who take the time to post replies on the forum.
Edit: Here's Palmer's spreadsheet http://www.howtobrew.com/section3/chapter15-3.html