Made a three-quart yeast starter for a lager. It was in a brown gallon jug. I also keep my Star-San in a brown gallon jug and reuse it. Used some Star-San and went to pour it back in the jug. When the jug overflowed before half the Star-San was in, I knew what I had done. Whoever says it doesn't kill yeast is wrong. I decanted and pitched the yeast. That lager had a very poor ferment.
I don't have a good way to cold crash a fermenter, so I use a cornie as sort of a "bright tank." I have one cornie with a shortened dip tube. I rack the beer into and chill, then I add the gelatin. After a few days I transfer the bright beer to another keg with a liquid to liquid jumper line. Works great.
That's exactly what I've been using since 2005. Requires two pumps. I probably wouldn't do it way if I were starting today. Back then a lot of RIMS users were complaining about scorching. The elements have improved greatly with ultra-low watt density.
I pump water from a bucket through a water-heater element RIMS tube an into the outer shell of a CFC and back into the bucket. Mash liquor is pumped out of the tun through the center of the CFC in the other direction and back into the top of the mash tun. A temperature probe in the hot mash liquor return is read by a PID and controls the RIMS element. I'm very happy with it, but if I were starting today I'd probably get a RIMS Rocket.
Affect will be subtle when adding it after fermentation is complete. Even more so if that keg is cold. My experience has been a pleasant fruitiness with very little funk. I usually add it to the primary after about 3 days of fermentation.
I brewed it according to the recipe using Beersmith to adjust to my brewhouse efficiency. My OG/FG was 1.070/1.023 and it's a fantastic beer. You'll get a higher FG with all that lactose and it will be a little sweeter. It should be tasty.
Biggest thing I noticed when I started conditioning the malt was dust-free crushing. I used to crush out in the driveway so the cloud would blow away. That was often brutal since I do most of my brewing in the winter. Without the dust, I moved crushing into the garage where I brew. Then I started getting lacto infections in some beers. I guess there still is dust, just not enough to see it.
I live halfway between a full-service LHBS, Maryland Homebrew, and a corner of the 3 Stars Brewery called the DC Homebrew Shop. Each is about a half-hour drive. Because of its much bigger inventory, I will always head toward Maryland Homebrew unless I have another reason to go to 3 Stars Brewery.
The benefits of living in a crowded, East-coast metroplex, I guess.