Is 30 minutes adequate?
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Well… pretty close. But I’d still recommend 40 minutes if you can spare another 10 minutes of your time. It will make a bit of difference on efficiency and fermentability.
i wouldn’t…just me. what temp?
around 150 is what I was thinking
I know Dave does the short mash time around 40minutes…likely 150F and above?
i’ve just liked my beer at mash around 75 minutes 150F and above, and 90 minutes for 149F and below.
Pretty much what I do, too. I’ll mash 60 or a little less for low gravity beers, or beers where I specifically want a fuller body. Otherwise it’s what you do.
Correct. My average mash temp is actually about 149.5 F. I’m considering raising my average to closer to 151-152 F for a while to see what difference it makes. Probably could mash even shorter, perhaps just 30-35 minutes at the higher temperature, but that’s only an educated guess at this time.
My thing is this: I was planning to go back to extract for a while after my daughter is born.
I took a look at my revised brew day checklist/schedule and figured that I’m going to steep specialty grains for 30 minutes, I might as well throw some some base malt in and mash if I’m going to be at 150F anyway.
I can just make up my gravity with DME/LME pre-boil and do a short boil. Time savings will still be there but the product will likely be much better.
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That sounds reasonable. Although I might also argue that if you’re going to add some base malt in there anyway, why not use a whole bunch of base malt and just make it an all-grain batch?! 
Brew day also goes a whole lot faster if you do smaller batches, if that suits your fancy at all. I gradually went down from 5 gallons to 3, then 2.5, and now 1.7. Figure out the minimum that you would be happy with, because the smaller you go, the easier it gets. And you can do it all-grain, if you want.
No need to steep your grains for any added amount of time on and extract + steeping grains brew! Just throw them in the kettle as you’re heating your water, then pull them once you get to ~170F. That should save you a big chunk of time right there…
Well that’s true, too, as long as none of the grains need to be mashed. Crystal malts and the deeply roasted grains only require a steep, no mash. However base malts that need to be mashed also contribute flavor. So… take your pick… what’s more important: time savings, or base malt flavor?
I’ve settled on 1 gal batches for the time being. I don’t drink more than 3 beers a week so its the perfect amount for me. As far as the first comment, what I really plan on doing is actually AG, but with a DME/LME topoff at the ready. I’m planning on 30 min mash/30 min boil.
Im going to try and do it before 11/30 when my daughter comes. i’ll make sure I document it well when I do.
Regarding the 30 min rest, it should be fine provided you’re using a well-modified base male and all the other variables (crush, thickness, temperature, pH) are in their normal ranges. I’d check gravity before starting the lauter just to make sure, at least the first time mashing a given grist.
All good points. Thank you.