Guys, this was all great information and I really appreciate it. I wish I would've had some of the information last night when I was mashing, but I will definitely be putting some of these pointers to use in the future. On the bright side, I do have some activity in the fermentors. I've got quite a bit of krausen on the wort, but I was not able to mash at any higher of the temperature there in about 135. I did add 175 degree water for the sparge process, though. I woulddefinitely have left it in the mash tun for an extra 20 to 30 minutes if I would've known about that yesterday. But like I said, I will remember that for the future. I especially liked the pointer about the iodine test. That was excitingly brilliant, in my opinion.I'm working on an IPA this time, and I'm using some crystal malt. I realize this will leave plenty of sweetness, but I still think I'll be lacking the full flavor that would've been possible had Iachieved the right mash temp. It's all good, though. I'm not as crushed about the situation as I was due to the support and encouragement you all have given, and I plan to rebrew this recipe (hopefully) next week. I'll let you know how this one turns out.