looks good! after it settles for a another day or two you will likely a bit more "gunk" on the first pour

If you are getting good pours, don't change a thing. If you find your pours to be very foamy you could just make longer lines. I find a 10 foot length of 3/16"ID beer line works for me at approximately 12 PSI serving pressure. What the extra line length does is reduce the pressure at the tap...

I remember a beer called Faxe, it was 10%, I had it once many years ago. No recollection of what style it might have been.

I will +1 on starsan not causing your "flavor". Good call by @Megary on the chlorine. If you are using municipal water it will have chlorine, or chloromine. Copied for the Canadian Homebrewers Association Site: Chlorophenols specifically make plastic, Band-Aid, and medicinal flavours...

If there is any hop debris in the keg it is possible that it could block your out post on the keg. I've been there... If this happens, you may just need to remove, rinse and replace it a few times to clear it out. If that is the case, just make sure to sanitize each time. Try not to move the keg...

Keg it! Better not to leave the beer sitting on the hops too long anyways. Put pressure on it right away, no reason to wait to do that

Hops expand pretty significantly when they absorb liquid, those bags may be too small.

I used VOSS Kveik in a Porter once. I didn't like it, it had a zingy citrussy flavor. It did fade over time and was enjoyable, but it took quite a while.

So much to learn!!! Experience is the best teacher!

I pressure ferment at roughly serving pressure, have found the the carbonation level comes out as expected that way

It should be fine, as mentioned I only reduce to serving temperature for a day before kegging. A day after kegging and being in your keg fridge anything that is going to drop out of the beer should have dropped. When you first put it in the keg fridge hit it with 30 or 35 PSI for 24 to 30 hours...

You can definitely just go ahead and keg it. I have the ability to pressurize my fermenter, so that is how I deal keeping o2 out when the beer contracts with cooling.

Personally, I DO NOT cold crash NEIPA I DO reduce to serving temperature for a day before kegging though just to keep sediment in the keg to a minimum.

A more dramatic picture of my 4.5% Hazy, love that it is warm enough and humid enough to have some condensation on the glass!

I would expect to lose close to 1 liter to hop absorption for 170 grams (6oz) if it had settled out in a relatively compact fashion, possibly more if it didn't settle out very well. This may be possible if you transferred it only two days after adding. Maybe next time after the hops drop out...

After a Zambi's Belgian, and a Porter with my Pallies on the zoom meeting, having a 4.5% Hazy

Pizza and Bourbon at my daughters place tonight!

I assume BIAB, yes? Do you drain, then add sparge water, or do you remove grains and drop them into a bucket to sparge? I like the recipe

looks spot on

We are entertaining a group this Saturday, I doubt that I will be able to join unfortunately