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I've been experimenting with low ABV for the past year or so. I've been using the high mash temp approach since that works better for my set-up, but some of the process and recipe changes I've made may apply here too. I've yet to get to a good 0.5% ABV brew, but I recently brewed a 0.9% ABV...

Because I boil the dried yeast with the starter wort, I don't worry too much about sanitation in the drying process. I just drain away the beer and place the yeast cake on a sheet pan in the oven at 150F for several hours.

FWIW I have been using this technique for the past 6 months and have had great success; though, I'll note I've been using Cosmic Punch exclusively in that time, so it may not apply equally to all yeast strains. I took the yeast cake from an early brew and dried it to use as my nitrogen...

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Personally, I think the "pro" kit looks like over kill. I use a 1 gallon glass jar I had previously used for lacto fermenting vegetables and bottle into used soda bottles. Ambient room temperature in the upper 60s to low 70s F has worked fine I've bought 2 Fermentaholics SCOBYs and both took...

Same. I then place them in a 44 gallon garbage can I originally bought as a wine fermenter before deciding it was silly to make a beverage I have to wait 6 years to drink.

I usually train 5 bines per plant and they reach 12-15 feet.

I've been growing in half wine barrels for several years and never had any problem. Production is less than what I've heard from others who have their plants in the ground, but I get enough for ~10 gallons of hoppy pale ale per plant.

The grain basket may work for whole cones, but I would advise against using it with pellets. Each time I've tried with pellets the false bottom has become clogged, meaning the boiling wort ends up boiling over the top of the basket and it takes forever to drain the wort out at the end. I finally...

I knew it would happen eventually, and it finally has. This weekend I was brewing on my Grainfather. Had finished the brew and clean up. As I was lifting the Grainfather to dump out the final rinse water, I fumbled it and dropped it from about 2ft. The plastic base shattered and left me soaked...

CO2 is less soluble at warmer temperatures. That is why a warm beer will gush when opened. I don't have the temperature/ pressure/ volume of CO2 chart in front of me, but my guess is that 30psi at room temperature will carbonate to a similar level as 12 psi at 40F.

For a floor drain have you considered a sump pump into your sink drain?

I imagine the solution of lifting the malt pipe part way through the mash to better homogenize the wort would also boost overall efficiency as you won't be over saturating the little water that is actively recirculating. I'll have to try that next time on my Grainfather. I saw a drop in...

Another thought is could this be oxidation? I've had NEIPA present a honey-like sweetness before turning purple before. What is your packaging procedure like, and could excess oxygen be getting in?

If you want to choose one thing to obsess over process-wise it should be cold side oxidation. It's evil.