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I purge the transfer line by running a portion of beer through the line to a cup so that the line is now full of beer and not air. Then I connect the transfer line to keg and start the process.

Yeah that is getting oxidized. Can you do a closed transfer rather than using auto siphon? I have had commercial NEIPAs that were oxidized so you need to be rigorous.

I have had several home brews with 10 to 20 percent oats and couldn't even tell there was oats in them. I assume the silky smooth mouthfeel is achieved some other way.

Ah good old nostalgia. There's plenty of kick ass music being released every day. I'd say theres even more of it out now than in previous years due to the likes of spotify and YouTube.

Why would there be butter in oatmeal stout? I have a had a number of oatmeal stouts and even with high percentages I don't get much oatmeal flavour.

Kegging for numerous reasons.

I've had one for around 3 or 4 years (can't remember). If you can't go electric then this is a great burner. I do really low boils (more of a simmer) so it is easy to keep the flame low. I'm dreaming of electric one day...

Bloody hell going hard on equipment for your first brew. Dropping 3k or whatever is a big investment! I've been eyeing up the 3v herms so just jealous I guess.

Are you coeliac or gluten intolerant? I know two people with coeliac and thought the clarity ferm didn't reduce it enough. The two people I know can't have gluten free toast made in a toaster used with normal toast. Anyway wheat don't matter imo in terms of recipe.

I leave the hops in the keg for the life of it.

Yeah cacl has nothing to do with your issue.

I always get flavour from just a single bittering addition so choose the right hop for the beer.

There is no standard but if you look at the BJCP 2015 styles every beer has a common theme. If you want to brew to style (some don't) then you have flexibility within the theme but will generally be within a limited scope. I recommend getting Brewing Classic Styles because it covers off the...

Simple - if you keep it at room temperature the staling effect will happen quicker than if left at serving temp. You can do your best to keep oxygen out during transfer but you won't be perfect. There is a reason the big boy brewers are fastidious with cold side handling.

How long has it been since you dry hopped it? Based on your wording you dry hopped it in the keg then removed the dry hops? Or has it only been 1 day since you dry hopped it in the keg and the hops are still in there? Style wise Munich Helles are not dry hopped.

Yep back in my days of carboy fermenting I had to do the towel removal trick. Worked great.

I was going to mock you for a terrible idea then saw it is for Star Wars and it made complete sense. Good luck!

Exclude oxygen.

That is a pretty cool thing you're doing. How much LODO brewing did you do before getting into this new project?

Sounds like a good beer. What was your pilz basemalt? I'd be going for Weyermann pilsner if you want better flavour, if not using already. I would also add in a touch of carahell or carabohemian. If you're aiming for a Pilsner Urquell I think you'll miss the mark with a full Vienna beer.