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If it is a clone of a production beer, someone probably has a recipe. Maybe not identical to yours but with more information. ASK. What is it you are attempting to duplicate? Is Bad Penny the actual name of a production beer? You could also plug the parts you do have into a free brewing...

It would help you immensely to have a COMPLETE recipe. Listing all ingredients and what to do with each when as well as the expected results of those actions. ie. What is your expected OG, FG, SRM, ABV, IBU...? Not the ranges that describe the style and a batch of ingredients. Where are you...

No grinding. Leave them whole. Use a bag to keep them contained. Allow to drain or even squeeze on removal before transfer to fermenter. Putting through a strainer sounds problematic especially if there is a lot of debris. Why not siphon? Pellet and whole hops mostly settle quickly.

You have done nothing wrong (at least you didn't tell us anything that you did wrong). Beer takes time to mature. More time in the carboy would help but you can bottle once you get the steady gravity. The harshness will likely mellow over time. Bitterness too.

Yes, what parjay said. Steeping and mashing are NOT the same thing. You will not get the results you are seeking by steeping 3lbs or so of grain.

I don't make NEIPA so I'm not familiar with them beyond their appearance and the term "juicy". Could you reduce the amount of hop debris by using bags for the hop additions or using whole hops in bags when possible? This might reduce the bulk of the debris that is collecting in the container...

Yes you are introducing oxygen each time. I have a couple fast ferment conicals. I will only dump once for this reason. I would include the entire contents of the boil when using a bucket but with the fast ferment I try to minimize trub going into the fermenter in order to reduce what collects...

As long as you want. It never "has" to be bottled At some point there are no possible benefits from leaving it there while oxygen an other "stuff" degrade it. Of course some sours remain unbottled for months or longer.

How about a slight variation of number 3. Since most no longer use a secondary and you want to bottle. Compare the benefits of longer primary verses bottling now. See if there is a difference in the end result to you. Bottle a portion now and just leave the rest in the fermenter without moving...

I'll agree with that. You will certainly have something unique at least for a while that changes over time as some strains dominate over others. It will be difficult to maintain consistency of flavor using this method but it can be accomplished with some forethought on maintaining the original mix

I'm sure someone with more knowledge will respond soon but my understanding is that generally one strain will eventually out complete the other strains ultimately leaving you with only one variety rather than a mix or unique species.

I'll second the freezing line possibility. I had this happen several times in the past. Everything seems to be working properly but little or no beer comes from the tap. Hard to tell visually if a line has a small frozen section. Warming the line was always the solution made easier if you are...

Without knowing your full procedures I'm leaning towards the post fermentation adjuncts or the procedures there. There can be a lot of equipment involved that could be the source beyond the fermenter, hoses, siphon, hydrometer, bottles, caps and other items you use again depending on your...

Looks normal to me too. Proceed as planned.

I doubt it would do any harm. They are likely just plastic forms filled with expanded insulation. Trim them flush with the wall and cover the exposed insulation in some manner. Maybe glue a thin plastic sheet over them or paint a sealant over it. Probably wouldn't be a real problem but I...

Just leave it. Each time you remove and then replace it you introduce o2 from the collection jar as it refills. If the neck starts to fill it might be beneficial to clean the collector so that the contents of the neck do not compact and cause a blockage when it comes time to bottle.

Cut out lettering, some bottle caps and chalk board paint. Only problem is I have nothing ONTAP.

The taste does change after bottling. Sometimes accentuating the alcohol or other flavors such as the yeast especially this soon after bottling. I think it is just too early to tell. Give it some time. They will improve as the taste melds together smoothing those rough edge flavors. It will...

Great experiment. This still leaves me curious as to how my own procedure compares. I add the gelatin and put the keg in the kegerator to chill. I suspect there would only be a slight difference to adding to already chilled beer. I suppose it too would depend on how quickly the beer temp falls.

Another thought that had nothing to do with your off taste but needs to be said... there is NO NEED to soak for ANY period of time your equipment in starsan. Starsan is a wet contact sanitizer. If it is wet it is sanitized. Soaking for X minutes or hours adds ZERO benefit. Also there is no...