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I've been using pure O2 all along so that is not my prob.

I have been plagued with under attentuation issues with BIAB but I actually think I have been boiling too hard (2400W element + 2 gas stovetop burners) for too long (90mins) and that it's not my mash. Could this be my problem? My first 3v blonde got down to 1010 in a week but it only had a...

Monty Python

I used to place an empty bag in mash tun then slowly add the crushed grain while stirring. Now I place the bag in full of grain and stir out the dough balls and air pockets which is much easier and gets me to my mash temp in much less time.

My 13 gallon pot maxes out at about 20 pound grist with full volume. 15 is the better choice for full vol and opens up the big beer options.

I don't know if this helps but my last full volume biab, a doppelbock, was a 20 pound grist in 11 gallons of water in a 13 gallon pot. Had a very small amount of overflow until I'd carefully stirred and saturated the grain and displaced pockets of air. That's a ratio of 1 gallon displacement per...

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Mine came with gaskets and sealed perfectly after a 5 min install. JG gear is a huge timesaver.

Yes use a electric heating element plus stovetop to crank the boil for 90mins with the lid off. Not sure if the quick chill is critical as I take 75mins post boil to chill to pitch temps with no DMS probs. No chill at all is also increasing in popularity. Post boil for whirlpooling ,etc, again...

Cool. This is how I do it. Add gelatin then immediately chill.

My personal concern with chilling then adding gelatin is that it will coagulate and drop out rapidly, not giving it enough time to bond to the oppositely charged particles.

I raise temp carefully and stir with no false bottom. When teaching you will hopefully have plenty of volunteers for the stirring. It takes me around 20mins to go from mash temps to mash out temps. I BIAB too and do the mash out for the exact reasons you mention. Generally I'm in the 75%-80%...

I don't think you need to chill at all but it certainly helps clear the beer quicker. I add gelatin at ferm temps and then chill to near freezing for about a week and have had excellent results.

Consider an electric heating element commonly used when camping. This with your stovetop will save a bunch of time and also allow you to get lovely, vigorous rolling boils.

Your temp range is a little high for Kolsch but not too bad. Probably slightly underpitched too. I would relax and let it sit for another week regardless to make sure it is finished and also completes the diacetyl rest. You could keg/bottle sooner if you are in a rush? Patience is a homebrewer's...

How long has it been since you pitched the yeast and did you make a starter?

+1 min 13 gallon pot, +1 Thermapen (replaced my incorrect CDN which could not be recalibrated without returning), +1 Swiss voile/Wilserbrewer bag, +1 sight glass (knowing vols is critical to knowing efficiencies), +1 sleeping bag, +1 whirlfloc, +1 gelatin, +1 freezer (cold crashing). No...

Spot on GCP. I had a cheap thermometer which was reading 2℉ low meaning all my single infusion mashes were actually higher and it took me a while to figure out why then my attenuation was never as low as I was hoping. Enter the thermapen and that solved my problem. I also aim a little on...