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If you want it carbonated you will need to leave it connected to co2. 20psi will over carbonated at 34 degrees so look at a chart.

Maybe they use rice.

What a stupid thing to say considering coopers Australia has brew enhancer as well. https://www.danmurphys.com.au/product/DM_455223/coopers-brew-enhancer-no-3-1kg

That is a sulfur smell generally produced by lager yeasts. Should be OK.

I have got cat piss from every citra beer I have made. I have an Amarillo smash on tap with none of that aroma.

Losing the first 500ml doesn't help if you have hop matter as that is the usual suspect in clogged poppets. I bent my dip tubes so they are above the bottom of keg. Can straighten them back if I ever felt the need to.

I have done single hopped Cascade and Centennial (2 Hearted Clone). My preference is Cascade because I get a bit of a soapy flavour from Centennial.

Yep that is what I did. I had a stainless lid thingee but it had a bit of clearance around my mash pot and wouldn't float so got silicon tubing, cut it down the middle, then created a makeshift gasket.

I used citric acid powder. It is super cheap and easy.

Need gravity reading.

Depends on what your time definition of age is. If you have every part of your process down then in general aging is a bad thing for most beers. If you have brewed a poor beer then aging can make it better.

For best results you should both recirculate and step mash. I directly heat my mash tun via propane burner as it is a standard steel pot.

I use 2. Heat in boil kettle then transfer to mash kettle then transfer back to boil kettle. No sparge. I need to get a bigger mash kettle though since I am topping out with moderate grain bills.

Secondaries suck. Don't do it - particularly with NEIPA.

I don't have an answer for shaking at serving pressure. Sounds like too much hard work. I would either do the fast carb method or set and forget. With regards to your "green" taste it depends on whether the off flavours are caused by fermentation or by particulates being in suspension. If...

Depends on what you mean by "condition". When you are leaving bottles at room temp it is because you are carbonating using sugars so need the yeast to do the work. If you are naturally carbonating the keg then you will need to leave it at room temperature just like bottles. If you are...

You will be struggling to make a beer the same as Augustiner as it is a low oxygen brewery that spunds and does pH adjustments with sauergut. However, I suggest dumping the carapils and replacing with 8% carahell and get rid of the gypsum. Also get the IBU up to 18 as 10 is very low. I would...

I found hoppy beers degraded very quickly when bottling. One of the many reasons why I moved to kegging. Bottling introduces oxygen which destroys hops quickly.

You are right that it is just a beverage and we can get worked up about it. However, you have nearly 1,900 posts in two years (around 2.5 posts per day) on a homebrew forum that is about "just beer". It must mean something to you (and all of us). That is why we are here!

Is there a reason why you are using two different settings? If you carbonate at 15 PSI and then drop down to serving pressure the keg will eventually drop down to serving pressure during the life of the keg. Unless you are burst carbing, most people carb and serve at same pressure. Foaming is...