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A lot depends on what you're aiming for (and like). A traditional IPA would be quite dry and bitter, whilst your recipe seems more designed for maltyness and hop aroma. Which is a combo I quite like, but it sounds like you may prefer the hops to dominate more. In which case reducing the sweeter...

The paper obviously doesn't address the entire OP directly, but oxygen in the neck-space was one part of this. The reduction 'even' without yeast is of interest, and clearly the oxygen needs to reach the yeast before they can affect it. The study could even be considered to give an insight into...

Another reference that may be of interest here

Some, definitely. It isn't only during the bottle fermentation either; the yeast are still alive and cleaning various things up afterwards. But not all; in fact not all the oxygen in the head-space will even be absorbed into the beer.

I'm not into LoDo myself, but do use CO2 pressure to push the beer out (because the FV valve is lower than the keg); as a side effect it also stops oxygen being drawn in during the transfer. About 1 or 2 psi is applied using a primary/secondary regulator combo, and there is a ~3psi safety valve...

The water in the HLT may only get to 80c, but the element itself gets hotter - if there is direct contact then so can the coil. Probably not 'much' hotter because the wort is flowing through and there will still be lots of water around to help even it out, but it would introduce 'a' hot spot and...

It could create a hot spot at times when the element was on; how bad that would be depends on things like how fast the wort is flowing. As already mentioned, it would also cause variability in the heating of the recirculated wort - because the element usually varies much more than the water it...

Usually a HERMS coil is heated by the water. The element can be on and off and its temperature can rise quite high at times, as necessary to maintain the water temperature. So the water is a more consistent and usually gentler method of heating the coil.

Apologies if I misunderstood the meaning, but I thought the term 'brew house' efficiency was more akin to overall efficiency of the brew-house or process - i.e. including losses to dead space etc - whereas what we call mash efficiency is mainly about sugars collected from the mash and any sparge?

Yes, some yeasts settle more firmly (and more quickly) than others. Its also possible that the hop bag had sediment settle on it (perhaps also loose fine hop particles) that came out when you started snagging/sucking at it and moving it about. A rigid racking cane/tube can be really helpful -...

Suck-back may be rare with some setups, but if I had that growing in my bottle I wouldn't be happy with weak no-rinse sanitizers to deal with it. It would all get bleached into oblivion. Then rinsed thoroughly and re-filled with starsan.

The lid part-way on works well for me and is fine IMO - provided theres enough of a gap to let any vapour/steam freely escape, anyway. DMS is much more volatile than water and so won't condense easily on the steam-heated lid as the water vapour does.

If you have no pump or don't stir then you are relying mainly on convection and conduction to carry the heat away from the element and into the wort and mash. Unfortunately, they don't do that very fast, especially through the grain bed. So, with an element of any reasonable power you will get...