I'm currently liking the malt pipe on the ring. Wouldn't have thought so, but here I am. I brewed this morning, got 80% efficiency or so with not much work, and no issues w/ the ring.
* Mashed with 3.5 gallons (Anvil 6.5), 7 lbs of grain. Stirred it several times w/ a whisk and used the pump to recirculate the whole time.
* After an hour, lifted pipe, set on ring and let it drain. Tricks I learned here were to find a mark on it (i.e. the seem) to know where the feet are, and to use a few binder clips in case. Taught myself that if I am actually over top looking down, it's easy. If I'm at an angle I'll bounce it around.
* Used a old 9" false bottom to press the grains and make it drain. That took a few minutes but wasn't bad.
* Moved the grain bag (yes, bag, this is a factor in making it easier) over to a spare 3 gallon pot and added a gallon of room temp sparge water. Stirred up the grains for about 5 minutes using the whisk again stuck in the opened bag.
* Moved the bag back to the kettle (with a small bowl under it to catch drips on the way) and repeated the smashing of the bag using the false bottom.
I planned for 75% based on earlier brews and got more gravity than expected. Made sure my volumes were what I expected, and they were. Plugged in to my calculator (brewer's friend, online) and had to bump the projected efficiency up to 81% to match the gravity that I actually recorded.
I might be lucky but if nothing else.... The 9" false bottom pressed onto the grains helped me w/ efficiency, maybe 5% but don't quote me on that. For me anyhow, maybe not everyone, it was better than my earlier squeezing method. And a bag for sure, especially if you have an extra pot of some sort around.