First you're a pro and I'm a homebrewer so take this with a grain of salt but doesn't warmer storage temps accelerate any oxidation that is already occurring? Therefore to me if you haven't had any significant oxygen exposure you should be ok.
I have a friend ( no it isn't actually me who brewed an older kit of brewers best English brown ale. The beer tastes strongly of dried fruit and he's worried. It isn't a particularly bad taste but I've never run across an English brown with really pronounced dried fruit tastes. Any thoughts?
I think you're on the right track. I've used a plastic tub partially filled with water and frozen gel packs. You can also put a t shirt over the carbon and blow a fan over it. The shirt will wick the water up and cool the fermenter. Could also set up a temp controlled chamber. . .
Not sure if the hop schedule fits the overall goal. I'm guessing that you are going for a smooth, slightly sweet, full mouthfeel. I would look at a small bittering addition with something clean and drop the rest of the hops. YMMV
Check with Denny but I don't think there are problems with not hitting a mash out. I suspect things will be smoother at about 170F but you will stop the enzymes anyway with the boil. It will take longer to boil if you sparge cool
Actually I liked it. Having said that I haven't brewed anything from it rather I used it to check my tweaks to my ipa recipe so this may not be the endorsement you're looking for. Some of the recipes aren't given in the usual format but if you're familiar with brewing you'll be fine.
There is quite a bit of historical stuff but to me (history teacher) that stuff is necessary to understand the style. There are also quite a few modern examples/recipes with some of the "why" explained.