I don't mash out, maybe I should start?
I use two thermometers... my main digital reads 32 in ice and 211.5 at boiling.
Unfortunately I don't check the SG of the individual runnings, just everything combined before the boil commences.
I measure volume using my bottling bucket. HOWEVER. I have measured out my own lines on the bucket because those things are notoriously inaccurate. I used a pyrex measuring cup to mark the bucket.
I do base off of what I put in the fermenter, usually its right at 5gallons
As far as the crush goes, it is difficult to tell if that's what causing it (and I really hope it is). I know my LHBS owner would be more than happy to adjust one of his mills to get a finer crush. Seeing that we crush our own grains at the store, running it through mill wouldn't be an issue at all... maybe I'll try that the next go around.
And finally, I stir the living crap out of everything... Including infusion water, sparge water, first runnings w/ 2nd and 3rd runnings in the kettle...
Thanks for the inputs so far guys.