Start by getting a thermometer in your garage cause 60-65 is actually on the warmer side for kraut, most traditional ferments happen around 55-60 for that slow, sharp tang you described. @jason524 mentioned the tight pack and I totally agree, but the temperature thing is worth double checking since 65 can still make it go fast and taste less complex. I had the same issue with flat kraut until I moved my crock to a cooler spot in the basement and the difference was massive.

My uncle used to run a little diner back in the 90s and whenever a new burger joint opened up nearby, people would scream "cash grab" at them too. Then he'd go eat there and the fries were actually good. Funny how that works. He always said if it tastes good and people want it, it's not a scam, it's just business. Reminds me of when everyone lost their minds over that newfangled frappuccino thing.

Read a Consumer Reports piece that said 9 out of 10 phishing texts use spoofed numbers, @the_margaret.

Haven't tried toe clamps yet but I feel your pain on thin wall chatter. Aluminum is a nightmare when you're fighting vibration on those sections, especially on a Mini Mill. Good to know the toe clamps actually make that much difference, I might have to switch my setup too.

Saw a study once that said @wesleyc75 was right, moisture control stops cracks.