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I would prefer to chill in a single pass, but I use this process without issue. Don't add ice to your HLT immediately. I normally recirculate the boiling wort through my system at least 10 min before flameout to pasteurized my Herms coil and hoses while whirlpooling the kettle. After flame...

Aviation grade O2 may be another Avenue for you to explore.

Mosaic will stomp all over Simcoe 1:1 in my opinion. I would change the ratio to favor Simcoe, perhaps 2/3 Sim 1/3 Mos.

For me Ethiopian beans will normally yield a berry note, especially at lower roast levels.

drauflassen

Munich II on top Caramunich I, II, III from left to right. All Weyermann

My bag of Epsom was marked as 100% food grade, no fragrance. It did have a "flowery" smell when I stuck my nose in the sack. I believe it could simply be cross contamination in the factory. The same thing can happen with mint, so to avoid taint, it is normally isolated from other non mint...

Finished seam width and height are a good indicator but tearing down lets you measure cover hook and body hook, along with visually confirming "tightness" The modded opener can also turn any can into a 360 lid!

I would recommend a much more thorough inspection if you intend to give the cans to others. The most simple method I use is simply putting a can down on the ground horizontally and standing on the side of it. I weigh 190 and can even bounce a little without the lid failing. If anything you want...

You will need a micrometer, caliper and modified can opener to verify seam integrity. Takes a few measurements. Operation 1 width and height Operation 2 width and height Cover hook and body hook. An average machine will have about 5 places of adjustment. It takes specialized equipment or at...

I normally ferment 66 or less to slow things down. With a fresh repitch 05 eats like 04. If you don't package (bottle/can), and have proper kegging/ferm procedures, then Diacetyl may never manifest. First hand experience, 05 is definitely not immune to Diacetyl.

My schedule is normally much shorter so you may not need much rest. 3 days primary (repitch) then dry hop, 4 days d-rest then crash.

The longest I gave had to d-rest 05 is 4 days. If you don't force test then you should be safe at 4. It can easily finish earlier, but not worth crashing without a test.

Most gaskets I encounter seem to be oversized. That one does look extra large, but try pressing it in at 4 evenly distributed intervals then push in the rest. Search for how to put the gasket in a SS brewbucket for reference.

The only difference that I see is that the 100 will switch 16A, the 1000 10A. As long as 110V goes to "power supply" thermister goes to "sensor" and your fridge is connected to "cooling"(load) you're golden. Orientation within each pair does not make a difference.

Here is the 110V model. Mirrored layout on the 110 and 220 stc1000 compared to the stc100. I don't know if the temp probes are interchangeable between 100 and 1000, but it is possible. Stock units will only have two terminals for the temp probe.

Here is a pic

The stc1000 looks nearly identical, sans heating.

Been using the Kegco for just over two years now, no issues. I normally run 25-50 lb each month.

I could never get dry hopping in finished beer bottles to work. Tried 6 different hops in Lonestar lager, all tasted nearly identical cucumber/melon with varying amounts of onion. Galaxy was the worst, so it was not an accurate method for me. I look at the basic descriptions...