Originally Posted by brieuxster
A ruler/stick with your pre-boil amount marked on it?
So simple, but such a great piece of advice. I think you should really take it one step further, and mark off quarts between say....4 and 7 gallons. That will take care of all your measurements from strike water, sparge water, and pre/post boill volumes. And don't forget about dead space!
A couple other simple things.
1.) Start heating your sparge water as soon as your mash is set. With that, heat far more sparge water than the instructions claim you will need. It is better to have it and not need it than the other way around. You can just stop collecting when you hit your pre-boil volume. Use unused sparge water for cleaning the cold side equipment.
2.) Have every boil addition laid out in a line, with the time of the addition clearly written on the container. This includes your hops, foam control, whirlfloc/irish moss, servo/yeast nutrient - whatever applies.
3.) Have all of your post boil (cold side) equipment cleaned, and on its way to be sanitized while the boil is rolling. Sanitize everything before you start cooling. I have not done it, but it is very easy to dump wort into an unsanitized carboy when you have so many other things going on.