Great post GAZ and welcome to the forum

,
You must have had a lot of fun this week. Good on you

.
What Josh is worried about is the fact that often adding more equipment can often create unnecessary work mainly through extra cleaning and maintenance. One of the hardest things in brewing, is brewing consistently good beers over a long period. Even if you had the same ingredients available to you on each batch, as a general rule, the more equipment you have, the more likely it is that your quality will decline as it is easy for small infections etc to sneak into little places.
I think the above is an excellent start but be very open-minded about getting rid of equipment when you can. (I've got mountains of gear I have removed

).
My best advice to you at present would be two things...
1. Don't use the colander as an excuse to not stir/agitate the mash when you apply heat. (A failure to stir/agitate will just result in the bottom of your mash being super-heated and the top receiving no heat until much later.)
2. Always monitor the health of your ball-valve no matter what anyone says to you. Search this site for early posts that contain the word 'nostril'.
We'll look forward to seeing you get this baby fired up. If you can, take the time to plan and have your recipe checked on this site before you buy your ingredients so as any major errors can be avoided.
PP
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