Consider changing your mash temps and times to emphasize beta-amylase vs. alpha-amylase. This will alter the dry/sweet end result of your homebrew.

For corny kegs, I've been playing with altering red (35psi) pressure relief valves and modifying the spring (actually cutting new springs from 24" lengths) to attain different pressures. Currently using a 13psi for fermentation under pressure. Can't yet provide results.

I having issues with getting access to my water profiles after logging in. Once I log in, if I select my list of existing water profiles - I get bumped out to log on again and treated like a guest. If I go to my water profiles via my profile, it says I have no water profiles.