His process is sound, his thermometer failed him, even though he doesn't even need one.
I'm not sure what you're arguing. Time and temp doesn't matter (according to Repo), except it does (reference Repo's quote from "How to Brew" a book I may have heard of).
Rather than attempt to create an argument how about some constructive advice?
If his process is sound and steeping is as simple as running room temp water over grains (your contention), why is his gravity low? Do you have advice for the OP? Or do you prefer to argue with those of us who have attempted to give advice?
I stand by my previous statements. The gravity he will get from steeping grains is not something to worry about. He is not mashing, so worrying about the efficiency of his steep is worrying too much. He will not extract significant fermentable sugars from steeping and that is not the point of steeping. If he wants to mash, he should go ahead and do it but the grains he is steeping are not grains you mash.
Your turn. Constructive this time.
: helping to develop or improve something : helpful to someone instead of upsetting and negative"
From the Merriam Webster dictionary. A book you may have heard of.
lol, I am sure JP would change a few things in his book. The quote was for the extract efficiency chart from steeping grains, you "never heard anyone talk of before" I have offered advice. Not following yours here will help him improve his brewing in this particular instance, sorry if that upsets you.
This is some misleading and erroneous advice. There is absolutely no need to mash those grains, and you will absolutely get some gravity points from steeping them. The starches have already been converted by the maltster. While 30% is a little low, 50% would probably be an average expectation for a muslin bag of those grains. It is very difficult to get all the sugars out of a "ball" of grain.