This is going to be the first AG batch. How should I sparge(batch or fly) and what are the temps I should hit for how long? Im shooting for five gallons final in the fermentor and am using a 10 gallon cooler setup. Ive got a 6.75 gallon pot to use for the boil. Heres the grains: 7-lbs American 2 row pale, 2-lb crystal 40l, 1-lb cara pils, 1-lb American wheat. For the boil Im cooking some Chinooks for 60min@1 oz, cascades for 30@1 oz, and crystal for 15min@1oz. I was planning on using s04 for yeast b/c thats all I used in the past for IPAs. Should I switch it up?