Thanks for the advice, I mashed at 153 like you guys suggested. My SG was 1.033 Ok I guess for a small beer.
I have one question though, I pitched my yeast Friday at 5 pm, It is now sunday at 10am. I have a bubbling air lock and thin layer of krausen, but I don't have that real active, swirling around of the wort in the the carboy.
Do you think the yeast is working properly? Its White Labs 038 Manchester Ale.