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If you already keg, it doesnt take much extra equipment. Love2Brew sells a kit. Real easy, just put the cane through the cap, put the cane in the carboy and put the cap on, attach gas to cap, attach beer line to keg, attach gas QD (venting to atmosphere) to keg so it can vent, turn reguator to...

My favorite citrusy hops are Amarillo, Mosaic, Galaxy, Azacca Classic grapefruits are centennial/cascade. Favorite hop would have to be nelson sauvin, very distinct taste but absolutely love it.

Get an S shaped airlock, no suckback

I would crash cool the fermentor at the end, if you can, and then let us know how the one bottle you get from this tastes. Lol You may have set the trub world record.

The effects of oxidation are definitely accelerated at higher temperatures, but it doesnt explain why the oxidation is occuring in the first place unfortunately. You say it has been fine before but on the latest couple beers it is an issue. Does it seem style or recipe dependent? See the link...

No need to use the blender, just make a larger starter/use 2 packets of yeast if necessary (probably necessary). Use mrmalty.com to calculate.

Have you ruled out the chugger pump transfer from FV? I would suspect that isnt a very "gentle" or low agitation/O2 process, but i could be wrong.

I used Riwaka a while ago in an IPA and i agree, i can only describe the flavor it contributed as slightly....weird.

.05% is way too low for 1/2 lb lol. I havent calculated it either but id be more inclined to believe he meant 0.5%.

The oxygen cleaner you definitely want to rinse off. Typically that is a cleaner, then you need a sanitizer (i prefer a no rinse like starsan, and treat all chlorinated water with campden tablets). The aeration you dont have to worry about since you were using a fresh batch of dry yeast. The...

Some people put a hop bag over the end of the siphon to act as a filter. I, personally, have never messed with it. I always hop outside of a bag and never have an issue with excess hop bits. However, i do cold crash at a minimum after dry hopping. Usually, i cold crash and gelatin. Crystal clear...

You will be fine, especially if you didnt rehydrate the yeast, which knocks off quite a bit of viability. Even if you did rehydrate you have to overpitch by quite a significant amount to notice ill effecfs. Proper pitch/fermentation temperature and sanitation will be much more important for you.

Personally, that is way too much crystal malt and not enough hops. I would dry hop with closer to 5-6 ounces and move some of the bittering to flameout. Id also keep total crystal under 10%

Happens to the best of us. I remove the blowoff tube assembly and then put on an s-shaped airlock (has to be s-shaped and make sure the fluid is below the max line) before cold crashing.

If you want, you can post your whole process in detail for us to look at. Be extremely detailed, exact equipment used for anything that touches the water/wort/yeast/beer. Temperatures? Do you dechlorinate all water, even sanitizing water?, Etc. It might take you a while to type out but i would...

Wow just saw that you are sorted for IPA's and i write you a suggestion for an IPA. Apparently i cant read.

6 months without fading is a huge stretch. I dont even see that in commercial examples where oxidation is minimized far easier. Id keep the malt bill light, maybe 5% crystal (ranging from carapils to c-20 depending on what you prefer), 5% white wheat, 90% 2 row, 1.065 or so OG, mash low to keep...

I know S-05 is a very popular yeast, but have you used it much? I gave up on it after a few batches, couldnt stand the flavor it seemed to give off. I always ferment on the cooler side too (64-66). Just a heads up, maybe you have great results with it, but i had to go back to wlp001 (with a...

Honestly doesn't look abnormal to me, its hard to tell from the picture but it looks like a normal amount of debris even post transfer.

Always a blow off tube, i dont think i have a single fermentation with 001 that wouldn't blow an airlock off