2-i tested the work temp after i got the temp down to about 85-ish and noticed it was about 75. at what temperature do you stop recirculating and put into the fermenter?
3-i increased the mash water a little over 0.25 gallons this batch because the mash was super heavy the other brews to the point it was almost like thick oatmeal. efficiency was slightly better that was so i'll probably go back to the factory specs for mash water volume.
i know there is a difference between mash and brewhouse efficiency but don't know the details on the difference. it's the reading i got from the wort after dumping it into the fermenter.
After 10min sanitize I turn on cold water to cool. Literally within 10 sec or so the wort out hose is cool and goes into fermenter. Boiler temp will read ~200! Wort temp with tap temp of 77 and a pre-chill, is about the same, into ferm chamber to finish cooling. I transfer 6g in <20 min.
The main diff mash to brewhouse eff is lauter, though I suspect hop absorption plays a role too. Go to Brewers Friend, they have great definition, pictorial and calculator. Gravity reading alone is not enough to calculate-need grain bill and water volumes too