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My experience is that you should mix before taking a temp, be it strike water, a mash, post boil wort.... Actively fermenting wort is self mixing pretty much.....

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If it were me, I wouldn’t bother trying to recirculate...especially w/ a relative small mash volume resulting in a thicker mash. And again trying to manually regulate a recirc system is tricky. Ymmv Easiest yet also very effective to do full volume mash and insulate. Jmo

Perhaps your also over reacting to the notion that holding an exact mash temp is critical:) Try mashing in a couple degrees above target, unplug your kettle, wrap a couple blankets around it and go take a nap and relax for an hour. Please don’t report back what your ending mash temp was, but...

Buckets are easier to carry then car boys....

Another reason I prefer bags to baskets for close to 100% full volume mashing. No need to recirculate if all the water is not the mash already :) KISS Just my biased opinion :) Thanks

I boil and ferment in the same stainless kettle without issue... I have often thought about an all in one and serving from the same vessel, but without a dump port, I prefer to rack clear beer to the keg leaving behind a large trub / yeast / hop / cake. I see no reason why this wouldn’t work...

Unless you have a means to further chill the wort within a few hours, pitching warm is typically a bad idea.

I think your high fermentation temps are the culprit...especially since you don’t know how high they got.... Fermenting kicks off a lot of heat, and allowed to progress to higher temps can see very appreciable temp rises. Pitching at 72 is too high unless you have a means to lower the...

Thanks for posting, this is in line with the KISS philosophy I have tried to promote for years. I’ve often thought the answer to why are you recirculating is....”because I can” rather than the advantages of doing so lol.... I think some love to look at the pid output and see a temp display...

You can use your kettle mounted thermometer, but some prefer to use a digital hand held thermometer. Just be warned to be sure to push your bag clear of the kettle thermometer when removing the bag. Sounds obvious, but more than a few have insisted on pulling harder, or getting a friend to...

Maybe kinda sort of....a keggle or any 15 gallon pot is a tight squeeze for 10 gallon batches. If 10 gallon batches are in the future, a 20 gallon pot will serve you well. Sorry, I just feel starting a noob all grainier out w a keggle is a slight handicap, and he might have a better...

If he is looking for simple, I’d suggest he forego the keggle and find a 10 gallon kettle. Besides saving the work of hacking off the top of the keg, bag removal is easier with a kettle rather than the small top opening of a keggle. A 15.5 gallon keggle is a heavy beast for 5 gallon batches...

Wise move, a FB 2/5 of the way up a 10 gallon pot is 4 gallons of water under the grain...NG imo If it were me, I would ditch the FB, dough in the grain and place your kettle in a warm oven for the mash. Even without a FB, you can apply medium heat IF YOU STIR CONSTANTLY. You may also see...

I would eliminate the FB unless recirculating? Raising the FB 3 “ will put a large percentage of the liquor outside the mash, might make for very thick mashes on larger beers. Not knowing your goals, I would ditch the FB and the kettle thermometer....or tie a string around your finger to...

Be sure the rollers have some play in the end blocks and are not binding. Be sure to set the gap between the driven roller and the bottom roller properly. Monster has a you tube video on this ....it’s critical. Again, if the mill side plates on the roller are tight, the mill will bind...

Wow...you have a 2” drill, I’m a bit envious lol. Crush looks good, but I would tighten a little. That being said, I have no experience w your lauter basket ....but w 600 I doubt you’ll stick...

“I’m a dude”, though not a young dude lol https://www.google.com/search?q=all%20the%20young%20dudes%20mott%20the%20hoople&tbm=vid Who said I don’t export to EU? 10 bucks US added shipping is all it takes.

Strongly emphasized....”For the price” The lowly acclaimed corona mill can’t be beat imo. I ran a motorized corona for years, no idea how many sacks without issue. Disassembled after many sacks thinking I would see some wear, surprise, cast iron is so hard it laughs at barley w/ no wear...

Hop matter may have clogged the bag, but I find the protein laden trub gunk to be an extraordinary filter jammer. Like trusting to filter egg drop soup, not gonna happen!