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https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/ If that URL doesn't work just goggle search Graff malty hopped cider Brandon's thread should show up

Check your math buddy. 5 gals bubbling away for me. 2607.5+5=2612.5 gal

Only 20 gal. 40,181.75+20 = 40,201.75

I recently did a simple but deliciously drinkable beer in tune with the style it sounds you're looking for. It is a red ale extract recipe from a LHBS. 8 lbs light extract 1 lb crystal 120L 8 oz dextrin 1 oz magnum @ 60 min 2 oz your choice aromatic @ 5 and 0 min. Used wyeast American ale...

Is the point of crashing just to have all the yeast in one mass? Why not keep them active so the second they are pitched they are ready to keep attacking the wort? Just asking because I don't know. Or do you just not want that malty volume of water added to your wort?

Looks like maybe just yeast? With starters it helps to swirl them around every once in a while to keep the yeast in suspension and vent CO2. Did you use dry malt extract? Might be some that didn't dissolve into solution and has settled. If everything was sanitized and you didn't pitch too hot...

It's diacetyl which is a di-ketone compound, meaning it has two carbon-oxygen double bonds, where as alcohol is C-OH. Basically it gives a buttery taste and "slippery" mouthfeel.