I also noticed highter ferm temps can give green apple off flavors. Mayby the smaller size (one gallon compared to 5 or 6 gallon) was the issue. During primary fermentation the temp of the beer can i crease up to 10 deg. With the smaller amount of wort this temp may have really shot up during primary ferm.
Does anyone have the estimated cost? The vote is at 100% right now so I think we should organize the cost and move this project forward. This should be a matter of business for the meeting on 2/20/14 (next thurs).