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Manifold is junk. The regulator on the burner might need to be replaced if it was under water as well. Make sure all the passages on the burner are clear.

#1 - You brewed on a new system. You haven't gotten your process down, or learned the new system. This is not the LHBS's fault. There are tons of possibilities that could explain your problem, from volumes being off to grain bed channeling or possibly doughballs from a poor grain in. #2 - You...

Look here: http://www.instructables.com/id/The-inner-workings-of-Counterfeit-FOTEK-SSRs/

Sounds as if the contactor or relay has gone bad.

Er, it's not '8 volumes' of O2. It's 8ppm. Also: No dish soap. Buy starsan for sanitizing. I would not bottle this; give it more time and see if a pellicle forms, that's a sign of spoilage and I'd dump it if one shows.

If you have a way to monitor the temp of the chiller output, when the chiller output is at your pitching temp, stop the pump, switch the outlet to the fermenter, and let 'er rip.

BLC is a caustic/basic cleaner not an acid.

I never needed to.

Alton Brown did a thing on this once. I believe he steamed the wings at first, to render the fat out of the skin so he could oven-cook them at higher temps to get the crispiness without the smoke/splatter/burning of the skin retaining all the fats. Edit: Here - https://altonbrown.com/buffalo-wings/

Give it 24 hours to get down below 40. I usually go to 30f, then hit it with gelatin. Within a day it'll be pretty damn clear. Give it 3-4 and it should be brilliantly clear.

If you're talking about the three-canister filter setup, that's nothing more than a sediment filter and two carbon filters. The whole 'calcium and minerals for health' has been debunked.

If you racked into the priming solution, then it did mix in. I'd guarantee that you have more bottles on the verge of exploding. When you say 'on top of your refrigerator' do you mean outside the refrigerator, on top of it? That's going to be pretty damned warm and will contribute to bottle bombs.

I dough in like that. You need to be patient or you end up with a giant dough ball.

Not sure about the heading powder eliminating priming sugar; guess that depends on if it contains sugar. Unless you're putting that beer in Belgian thick-walled bottles, *don't* do 4 volumes. You'll be asking for bombs.

I don't know about the restricted flow; I have an open sided basket and I have my loc-line return set to always keep the mash stirred up and in motion as opposed to trying to establish a 'grain bed'. Therefore I'm always recirculating 100% wide open. I've done a variation of this beer as a...

Ease of cleaning depends on the sharpness of the operator! For example, I decided to try a step mash of a 25% rye (1/2 flaked, 1/2 malt) in my biab system. Started with a 125 degree protein rest, then stepped up to 145, then 160, then finally mashout. Everything looked just fine at this point...

Check it for cracks now that you cranked it down so tightly. If there are none, remove the fittings from the block. Clean everything very well, then apply a thread sealer (I use rectorseal # 5) on the male threads of the fittings before reassembly.

3.3 vols of CO2 in a standard beer bottle is asking for trouble. Keep them stored inside something fragment-proof and get the whole batch cold sooner than later.

Do you have a source for the 'lagering strips bitterness' claim?

Sorry, I was kidding around and it didn't translate as well as I thought.