Finishing the whole season on your phone is next level dedication, that tiny screen must've hurt your eyes.

Salting like the sea is a bit much, that saying gets passed around but it's really about the water tasting seasoned, not salty like ocean water. If you go full sea strength you end up with pasta that's salty on its own and throws off the sauce. For 30 plates at once, taste a small scoop of the water or pull one noodle and check it, then adjust the pot rather than each plate.

Calibration is the part people skip because they trust the price tag way too much, and your story proves why that is a bad move. Even the good brands drift over time, so checking against a known reference every few months is the only way to actually know what temp your jars are sitting at. A $10 thermometer has saved more ferments than any fancy controller ever will.