That was my first step mash. That sucked. Couldn't get the temp to stabilize anywhere except 104 since that's about the ambient temp outside here today. I need a new, quicker reading and probably more accurate thermometer. Everytime I got it to where I thought it would be good, I'd leave it for 5 mins, check again the temp would be way high or way low from what I was expecting.
But, I guess it went OK, not sure yet since it's just boiling now. Did hit pH 5.3 for the sacc rest so I was happy there but my temp kept dropping so I was probably somewhere between 155 and 145 most of the time. Not that worried about it, it'll be fine but I don't know how you guys hit your temps. I did it on the flame and then after mash-out moved everything to my cooler to sparge. By the time I was done, it could have been a no-sparge beer since I got about 20L of first runnings. Only sparged with 8L to rinse the grain because I didn't want to boil all afternoon.
Thanks for all the advice and I'll let you know how it turns out.