Here's the scoop. I like to do things differently just to be...different ;) I always do 3 temp rests: 148/158/168, varying the times of each rest depending on the beer. I do this by doughing in with a thick mash (1 qt/lb). To move the temperature up I add boiling water while stirring the mash in a slow circle in my round 10 gallon kettle turned mash tun. By the time I get to the mashout temp, I have added all but 1-2 gallons of the total water needed, so I just start draining, and dump what water is left in the HLT into the kettle. With this method I can get 75-80% efficiency and reduce any risk of pH issues from low grain bed gravities or oxidation of the grain bed between sparges, plus it saves me the time of running 1-2 gallons through my slllooowwwww draining equipment. Just remember, I can do this while keeping a good efficiency because I crush my grain on the finer side, and add a whole lot of water while continuosly stirring.