I will get my stuff ready the night before a brew day now and it goes much smoother. I get all my supplies ready (kettle, mash tun, propane burner), lay out what I need (whirfloc, water salts, lactic acid) and will get my water prepared too. I measure out my mash water in the kettle and put it on the stove so first thing in the morning I can turn on my stove and get a cup of coffee. I already have my filtered sparge water in a bucket measured out so during the mash I can start heating it. The thing that adds the most time is getting my wort chilled down to mid 60's for ales when my tap water is 70-75 degrees