I'll let you know when I get one that far, but I'm guessing it'll be no different since I can still target my OG/FG using length of mash and mash temp.
Yes this is equivalent to BIAB with no sparge, I've seen BIAB done with a rinse but I don't know if its common. My bag is just a MLT with braid.
I also don't know that BIAB necessarily has you use an unconventional mash ratio like the 2.75qt/lb I'm using. This is why I'm reporting this info, simply to expand what we think of as an acceptable mash ratio. Given enough time, it allows one to do a one step mash and lauter that I'm hoping will have no down sides.
As for the length of time it takes for conversion, I understand that this is just one data point and that the kinetics depends on crush, water chemistry and temp, among other factors. I just threw it out as a little more in-depth version of my first observations where I mashed for 2hr just to be safe.