Well, true and tweaking the attenuation or efficiency is a potential hack. But it's an absolute that a higher mash temp, (especially 158 - 160 or higher) will significantly favor alpha amylase and therefore non-fermentable sugars. It would be helpful if BF could estimate.

I've been brewing and using Brewers Friend for about 5 years with very good results (at times award winning) and 75 brew sessions. When I mash at a higher temp, I expect less fermentable sugars, more non-fermentable, a higher FG and lower ABV. BF doesn't appear to estimate that. If I input a...

Here's a link to the recorded webinar if you are interested: https://www.crowdcast.io/c/passivation

I have a Grainfather ss fermenter. Once or twice a year I clean any build-up (mainly just a slight residue) then use Starsan to "passivate". 30 min keeping ss wet with Starsan then letting air dry overnight. Forms a protective barrier that last 6 - 12 months for me. I brew one or twice a...