2nd Brew on the RB V3 and my numbers went south!

Gday mate, thanks for watching my vids!. ummm I would guess at the crush, or maybe how well it was mixed in the mash. though It could be one or more of many things.. I havent used that malt myself but on a quick read it should be fine. Its hard to tell, if the issue starts repeating then we'll have to look a bit harder. Guessing you used the same water etc that you did the first time? Did you add salts or anything?
Might be a good idea to do some quick iodine tests just to make sure the mash is finished, normally 30mins is enough but if something is a little off it might take up to 90mins. Not sure if you saw how I did a quick test in the Tafelbeir video. Cheers!

Yes that is dissapointingly low. So i dont use a system like you guys have ,mine is old school. This may or may not be relevant with your system. I always make sure my mash is well stirred in with no doe balls or clumps, that my mash temp is correct(ish) After mash time( and as Gash said an iodine test or leave a bit longer.) i really stir again thoughly and make sure i mash out ( bring mash temp up) to 73 to 75 degc and leave to settle for ten minutes before starting my sparge process. You say sparge time was 10 minutes which i think is way too quick, if you got a good result last time at 30 minutes i would aim at going back to that . My system sparge time is about an hour. Hopefully you can pick a few pieces out of this that may help. Good luck with your next brew. cheers.

My last few sparges have been very fast but I havent found much difference in the end. It can be a problem is certain situations and different set ups, My last halfa dozen have had great flow through the grain bed, so sparge is going to be fast, in the robobrew/grainfather type setup there is no real way to slow it down easily, and I havent found a need too, I think its more important in esky type setups with manifolds or bazooka screens where the grain bed needs to channel wort into certain areas, rather than like in robobrew the whole bottom is a screen. Slow sparge is usually done to prevent a blockage, stuck sparge. it helps to stop the grain bed compressing down onto the manifold and blocking it and also to prevent channeling in the grainbed;
So it really comes down to why you had a fast sparge, if you had channeling that would be a problem because you're not rinsing the grain, the sparge water is just passing through. Or if in some freak moment somehow most went down the middle tube. Again hard to tell from one time. So a quick stir if possible before mash out, or even half way through the mash can help to prevent channeling and also makes sure everything is mixed in, one option to try without really knowing what the cause was.
Sorry for the delay in replies, school holidays and the kids are driving me crazy hahaha Cheers

I guess making sure when you sparge that you just dont pour into the same area all the time would help as well.
What also can happen if the grain has a lot of dust in it, the dust through all the recircing settles on top of the bed and can become like a barrier, so another advantage of a quick stir to break it up, but usually you dont get a fast sparge from that, unless the water finds an easy channel down the side of the grain bed or something.