I would suggest, from my experience recently with my own 2nd-ever AG:
- Clean the spent grain from your MLT as soon as possible. The smell of 48-hours-old, soured mash is NOT
pleasant and tends to linger without adequate ventilation.
- If you use liquid yeast, make your starter at least 24 hours in advance. The Mr Malty Pitching Rate Calculator
is immensely helpful in determining how much of a starter you need for a beer of a given O.G.