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I'll definitely check that out tonight. I've only ran one batch through it and it worked pretty well but I did notice that the boil wasnt nearly as aggressive as it is with my old propane set up. Not sure if there is a setting that I can adjust or not for a little more vigorous boil.

Did these ad-ons show up in Beer Smith for BrewBoss? How do you update Beer Smith to show it?

Munich and Vienna go into the mash along with the base grains. Its only the specialty malts that go in during the last 15 mins or during vorlauf. A good way to think about it is whether or not they are considered steeping grains in an extract batch. I do BIAB as well and recirculate...

Do you have an old immersion chiller laying around? I know I still have the one I started with. You could use that to get it down to 180 for your hop stand and then whirlpool after that like normal.

I always lager in the keg. Its just a lot easier and I get to omit the step of sanitizing and racking to a secondary. And I get to sample the beer easier as its lagering in the keg. Once it's lagered for enough time I just bump it up to serving temps and I'm good to go.

I'd say unnecessary. I like to put it in the fermentation chamber to get it down to 50F before I pitch the yeast though. Not worried about the hot and cold break going into the fermenter at all.

Your FG will be a little higher than expected. What was your OG?

How does it taste?

It should settle out no problem. Looks amazing though btw!

Also, I would think that would still be a little too close to the bottom to offer much resistance to scortching without some sort of leg on it to keep it off the bottom a couple inches. Not sure though.

When doing lagers I like to cold crash to 32F after primary fermentation is complete, fine with gelatine for a couple of days, and then transfer to keg and set to serving psi until it's carbed, it'll lager and you can sample it after the first week to see how it's coming along. Then when you...

I'll counter that.. you cant triple stamp a double stamp!

You could give this a shot as well for a BIAB set up for your cooler. http://www.brewinabag.com/

Exactly, just wipe or spray off the dust with water and then repeat with sanitizer and you should be good to go.

I'll attach the probe to the side of the fermentor with tape and then set my temp to what I want to pitch it at. Usually 50 for a lager or 65 for ale. It's usually there in a couple of hours for a five gallon batch. Then I'll pitch the yeast and just monitor the ambient temp for the 10...

And just use whatever psi you plan on serving at.

It will definitely make good beer. I think Brulosophy has an Exbeeriment where he made a starter for one beer and then pitched a single smack pack in another one and could only pick up subtle differences...

When I batch sparge I'll usually go 1.25 or 1.5q/lb (whatever gets me to a round number, say 4 gallons of strike water instead of 3.82 or something like that) of grain and do my mash and then run off the first runnings and measure those to determine how much sparge water I need to reach my...

Maybe you could do it in stages. Start from the bottom and get a few inches built up, let it cure and then do the next layer, etc till it's done.

For three gallon batches I think you'd be good. I wish I would have purchased the 5L flask for my lagers.