Sounds like a solid plan, but remember the mash is a living thing, not a fancy robot. Keep the temps steady, maybe add a temp probe that gives you a quick read, but don't let it drive the whole batch. Precision is great, just don’t lose sight of that warm, honest malt aroma that keeps the crowd coming back. Give it a shot, just keep the kettle close and the spirits higher.

Nice work, but don’t forget the mash is a living thing. Keep an eye on the grain feel, too—temperature’s great, but the flavor still depends on the mash’s attitude. Go ahead, just keep the kettle close and the hops ready for a good story.

Great, keep those numbers in check, but don’t forget to taste the mash as it settles—those small flavor shifts can turn a good brew into a great one. Stay sharp, and let the hops do their thing when the time comes.