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Bleach and Stainless don't play well together. Short term rinse is acceptable (at best) but not long term.

Yes it is.. I am glad that I only have one 10-gallon batch infection and not multiple. I'm re-soaking all of my glass fermenters with the Oxi-Clean Free before the next brew session!

If it's not accessible to be brazed or welded... I would retire that keg.

I've been doing the Oxi-Clean soak (usually 2-3 days), and bleach water pumping on all of my glass fermenters (call me old school) without any issues until recently. Out of the blue, I go an infection in a UK Mild that I couldn't immediately pinpoint. But one thing had changed in my process...

The rubber has holes? Or the Stainless? If it's the rubber, no issues there. If it's the Stainless, you'd need to get the holes brazed shut.

Had two wing cappers. Broke bottles, bottles slipped, etc. Got a bench capper (no bench needed as someone else mentioned), haven't slipped/broke a bottle since.

I've never been a fan of "wing-style" cappers as it's fairly easy to spit out the bottle sideways, happened to me a few times. I much prefer a bench-style capper. $20-40 depending where you get it.

I DID see that, however I'm not sure how well they will liquify after gelling. There's also a concern for scorching when they are gelatinized.

Gelling is a major concern. When I use grits, I cook them first with 10% of the grist added to the cereal mash, and I let the cereal mash cool down to the first mash step temperature while I heat the strike water.

Take multiple readings with your thermometer in the mash tun. You may be getting a localized reading that's not representative of the average temp.

I hook up my pump on the wort outlet side, and run homemade PBW for 15 minutes, then pause for 15 minutes. I cycle this a few times for about two hours. Then I flush with fresh water, and blow out as much water as possible. I do this once a year, prior to "brewing season", which for me is Nov...

Oven bake 250F, 15 minutes. Might even add more flavor.

I still use BeerSmith 2.0, on Windows 11. No issues. I design my recipe, print it to paper. I do any on-the-fly mods by hand using pen and paper :)

Don't use the bleach variety on stainless steel. You can use the non-bleach one.

Personally, I'd just get an immersion pump and a 5-gallon bucket. Use the current faucet to fill the bucket, the pump is immersed in the bucket, and the return hose from the chiller goes to the sink. No fuss no muss.

Little late to the party... but that type of burner often gets dirty and rusty. Take it apart, and use a wire brush to remove all crud. I have to do it every other year, when I noticed a non-blue blame.

The other tap I have is a Sanke, and the size of the nuts is different...

A friend of mine got me a German style keg tap, but the gas in/liquid out are too big for my 1/4" system. I measured the outside at 5/8" (.625). How can I make it work? Can I just get 1/4" in/out tailpieces? I considering getting a hose barb reducer, but not sure if that will cause an issue...

Yeah, I was addressing to MadKing...

Very late to the game on this one... What percentage of home-toasted malt are you using?