Just a quick FYI - don't splash the wort from the mash-tun into the boil pot, make sure you run a hose from the mash tun to the bottom of the boil pot to minimise aeration. Hot-side aeration is a bitch to remove once it's in there (weird sherry-like flavours arise as the beer matures; only way to get rid of them is with some hardcore fining agents or a long-ass time cold-conditioning).