Well, that was an incredibly simple, enjoyable, and fast (I saved about 30 minutes over my typical process) brew day. I was able to ramp the mash from 148° to 162° in seven minutes and from 162° to 170° in three minutes. Total time from 170° to boiling was only 19 minutes.
And the filter plate works great. With my old kettle, I'd have to leave behind almost .75 of a gallon to keep trub out of the fermentor, but with the G40 I only had to leave a bit more than a quart.
I also got a slight efficiency bump of 2%.
I did employ a filter bag during the mash which resulted in crystal clear pre-boil wort.
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