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They look a lot like the things Mangrove Jacks was giving away at ANHC some 5-6 years ago. If anything like them I wouldn't recommend for brewing. Maybe they work better for cocktails, cider or liqueurs.

Best is relative. Best to take the list above and enjoy the journey finding your favourite.

A fridge shouldn't need temp control for serving. where is your keg and how did you go about carbonating the beer in it?

Why not start with Best Practices from the deep dive paper? Seems strange to put in all the work reading something only to ignore it and go in a different direction.

Use 6.3mm in. 4 mm is okay unless your font lines are 5mm. In that case use 5mm beer line. No need for beer gas mixture as your kegs will be ambient and will then require more CO2 to remain carbonated.

It's okay to have to make adjustments on the fly. I would rather have to dilute to reach a lower gravity than boil longer than planned to hit a higher one.

The keg for water, is it a corny keg with ball lock disconnects?

They look cool, but lose me in function. I prefer a tapping head that has ball lock post for both gas and liquid. Much more versatile and easier to integrate into your system if already using ball lock legs. Tapping heads with the tap directly attached aren't always the easiest to manage flow...

What five litre keg are you looking to buy? Even a 2 litre keg I would want fill via closed transfer if I can. And dispensing more than 2 litres I would prefer through a tap over just cracking the whole 5 litres.

It's not the digi's fault. You have already made some good observations now just adjust your equipment profile to get you inline with the recipe.

If you can't clean like you would a beer line then replacing is your best bet. Beer/gas line is cheap, so avoid the risk.

It's 2L of beer. Just pour into four glasses and there's no fuss.

I would imagine most NEIPAs have a lot simpler grist than this. Can you give a bit more information on why you have chosen the malts you have? And why the lactose?

If you have concerns have an inspection done.

One of the videos online pointed out it was about as conical as a fermzilla. It looks to be even less in the videos. Also, hardly looks budget friendly when you consider the pressure lid is another 160. I think one side port near the bottom for racking arm or carb stone would have made a more...

Sounds like a good plan, but I am a bit confused since you're not the OP.

Where did the premixed bags come from?

Why don't you start by providing details on your current set up and specifics of what you have done. If it's working for other people then there is no foaming issue for them to give feedback about. You could also ask KL directly for help on their thread since they are very active there.

I won't have the answer for you as I don't like cider. I'm sure someone who can help would like to know if you're bottling or kegging though.

Like the frozen minute maid type? Why concentrate over juice? A bit more information as to the use may help people in helping you.