Interesting about the mid point calibration. I will have to pull out a sealed probe unit I use for smoking meats and submerge it to the bottom of the Foundry and get a reading, then pull it halfway up in the mash to see if the unit's set temperature is reflecting the reading with the probe, then pull it to the top of the mash. I tend to mash 75-90 minutes, and step mash it to get a run through the ranges, so maybe that process is ensuring the conversion I get. I have recirc'd many times, but I simply don't do it as much anymore, since I was finding no real difference in outcome for the beers.
Still learning and getting used to the unit, I guess.