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I have been using beersmith for years and still find it frustrating. I don't do partial mashs but you have set the type as extract but you have 5kg of base malt in your grist. I assume the profile thinks you are steeping the grains rather than mashing which would result in a low gravity. With...

If you have fermented your beer fully, then transfer, the yeast is no longer active and eating up oxygen (from what I understand anyway). One of the solutions to this is to transfer while the yeast is still working (i.e. still fermenting).

Generally 5 or so points short of final gravity is ideal. I'm paranoid about missing spunding opportunity so generally do it at 10ish points.

Out of those 2 I would choose option 1. If you have the fridge space I would store it at cold temps rather than room temp. Staling occurs quicker at room temp.

If you need it free in a week then you can't do set and forget. If you are doing it over pressured for 48 hours or whatever you need to do it at a constant temp otherwise the carbonation level will be difficult to work out.

One of our local breweries uses them for hand pulled english style ales. Shame they are plastic as it's wasteful compared to steel kegs.

It is such an unusual way of doing it. How about lagering in the bottle instead of the keg?

Why are you bottling from an uncarbonated keg? If you don't like forced carbonation then just spund in keg and serve. Is this for a comp or something?

http://www.clearbeerdraughtsystem.com/

Yep all my kegs have clearbeer systems. They are expensive but I'll never go back. Can keg hop with loose pellets and beer drops clear super quick.

If your regulator is correct then you are carbonating to 2.94 volumes. Maybe you just prefer higher carbonated beers? Though with that pressure I would assume you would have foamy pours unless you use a flow reducer faucet.

I can't be arsed answering your question but you're clearly drinking beer incorrectly.

I love an NEIPA but maybe you're looking for the wrong style. If I want a balanced beer with food I'd be looking for an APA or some sort of mellow lager like a helles. Having said that I don't particularly find any beer that enhances food and prefer to have beers after eating as it stuffs my palate.

I'm a LODO brewer and don't recall losing anything. I oxygenate all of my worts with o2 tank and stone. Lol omg.

What the hell is white beer? If your beer tastes like something for a few weeks then changes character the likely answers are infection or oxidation.

I was passivating my kettles a few months ago with near boiling citric acid solution. I needed to open my kettle valve to get the solution into the valve and just before doing it thought I'd better put my gloves on. Opened valve and massive spurt of steam raced out and went onto my glove. If...

Well you have the choice of doing nothing and having no beer vs doing something and having beer. I know which one I would choose.

Bloody hell. Asking for help on a fermentation problem with no gravity reading. Leaving a beer for 6 months. Reboiling wort. Dump it.

I assume breweries overcarb to account for any loss during bottling.

I dislike Japanese lagers but that grain bill looks way too complex for what I have tasted before. However you brew big batches so must know what you are doing.