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Well, I'm 30 minutes into my mash and for starters I didn't hit my mash temp @ dough-in should be 152...mine was 148. No worries right? Also, my main question is how long do I batch sparge for. Add sparge water stir and let sit for 20min then vorlauf?

I am planning in doing my first all grain batch next week. I bought my ingredients at the lhbs on Tuesday. I had him mill the grains for me while there. How long are the milled grains good for? Will they be good for a week?

I pitched wlp001 last night and started strong! My questions is my fermometer is reading 64*. I have read from previous posts that the temp of the liquid could be 5* higher inside. White labs site says proper temp should be 68-73. What do you guys think? Should I warm it up a bit or not?

I'm using my new keggle tonight to do a 5 gallon partial mash batch. It's my 4th batch do bear with me. I am planning on mashing on my stovetop because I think I can maintain the 156* temp better. I will use 2 gallons to mash. My main concern is how much water to have warming in the keggle...