Brief description of my process. I have a 10g ss megapot w/ thermometer and ball valve and a 15g water cooler for mash tun.
I boil my strike water in my kettle to prepare for mash. I will from now on preheat my mash tun before mashing in. I missed my mash temps by 4 degrees last time. That beer is still fermenting so I don't know the result of it yet. I mash in. Wait the designated time in recipe and fill my only 5g kettle after vorlofing(sp?) then add in my sparge water. Stir and wait 15 mins. Then vorlof and get the remaining wort needed to hit my preboil volume. Transfer wort in my 10g kettle and boil and add hops according to recipe. Add my IC with 15 mins left then use it to cool down till the temp of my tap water stops working. I then transfer into my carboy or bucket and set in my temp controlled chest freezer. I am generally able to pitch my yeast fairly soon after I get it in the carboy but on hot days with warm tap water I will wait till the next morning to pitch. I generally ferment on the lower end of the recommended fermentation range. I've never had a problem with fermentation or any infection that I have been able to notice. I use starsan in a large tub to submerge all my hoses and fill my carboy with it and splash it around myself several times throughout the process when I have free time. I use oxyclean free to clean after each brew.
The beer I am drinking now I got from here http://www.homebrewtalk.com/f66/cara...er-ale-167880/
I followed the steps and made the caramel. It was delicious before I added it into the boil. I missed my OG by .010 so that might be some of it.
Sorry for the long post, but I hope it helps. I can get other recipes later. thanks