I normally need my strike water to be about 10 degrees higher than my desired mash temp. I use hopville's beercalculus and the temps listed always work for me. I heat my strike water 10 degrees higher than it needs to be (so 20 degrees higher than desired mash temp) and let it rest until it is about 1-2 degrees higher than I want my strike temp. Then I dough in and stir until I get my desired temp from several areas of the cooler. Works like a charm every time. Pre-heating this way will make sure you don't lose much heat during your mash.
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
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