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This is just like a counter flow chiller. You need to make sure to agitate the water in the sink.

Also I’m here to tell you a 1030 fg beer will stick out, if you didn’t find it overly sweet or a significant “wtf” then I’d be suspicious about the gravity reading.

All grain? Mash temperature? Thermometer calibration? Grain bill?

Are you a doctor? Pretty sure the people back from 2013 especially Revvy know what they are talking about. Do you think there is any chance that if you didn’t have a single beer that night that you could have woken up thrush, one of the most common mouth infections?

I’m guessing that your brewing all grain not extract?

If you look up and compare pictures it looks much like a lacto infection.

I don’t think anyone wants to give you the bad news...

This was my paulaner clone attempt. Very close.

Since this is your first batch, what looks odd to you so we can explain why it’s normal?

Mashing pumpkin is a good way to get a stuck mash / sparge. I always mash pumpkin but it will be slow and lots of rice hulls. If it gets stuck, oh well I deserved it for mashing pumpkin and just deal with it. I use a manifold and pump and think I’ve had 1 or 2 stuck mash in maybe 5 pumpkin...

First batch? Looks normal.

I use a valve at the end of my hose, like this...

I’ve caught myself a few time with the suggestions. I wish there would be a warning.

It’s worth a shot. Maybe try a few and if it works and they taste good then do the rest.

Usually if your adding sugar to increase the OG you add it late in the boil. Has nothing to do with carbonation. Late can mean a lot of things but in this case anywhere between the last 15 minute and when the boil is done. I usually do the last 10 minutes.

What liquid yeast? I always add yeast nutrients when doing ciders.

Water profile?

I work in industrial environments, I know we are talking about a home :), but your work can be great and pass. Then someone uses your run as a step and pulls an anchor out of the block wall and pops the coupling apart, or maybe a light tap with a fork lift. Even using rigid, there is always a...

What yeast, if the room is in the low 70’s then it very well may be in the high 70’s inside the vessel causing a vigorous fermentation which can lead to off flavors.

I’m here to say, you always pull a ground. Yes it’s possible to use the conduit as a ground in some instances, but IT IS BAD PRACTICE. Anyone who works with conduit on a regular basis has come across conduit that has pulled apart, it happens.