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The cold storage for lagers will help it to clear. It definitely takes me longer to get a lager clear using soft low calcium water then an ale using plenty of calcium. 18ppm calcium is definitely very low. This will really help if you want to delve into water...

Ashbeck certainly works well for pale ales and I've used it quite a lot in the past before I had a RO system to mix with my tap water. I've found that if you use it as it is, depending on the yeast, it can take a fair bit of time to clear (OP said his beer does clear but it takes time). One...

Sounds like the calcium could be a factor. Easily rectified if you can get an idea of what's in your water already without having to delve to deeply into the subject. 100-150ppm will definitely help. You can "cold crash" instead to speed up the process but upping the calcium (if needed) should...

That is strange. Do you know your water profile? Thinking insufficient calcium perhaps? If that hasn't been dry hopped above, that's the only thing I can think of.

Seems quite quick, but at 16-18c not impossible from an OG of 1044. Given that your basically fermenting at ale temps, I wouldn't worry. Give it another week anyway to clean up. It may go further - depending on yeast and process. Down to 1007 wouldn't be unusual.

I've previously had a look at table top fridges and unfortunately haven't yet found one that would be suitable. Especially when you take into account the compressor at the bottom. The mini brewbucket is quite tall and thin unfortunately. If you have room for an under counter fridge it would be...

Would recommend a decent set of quick disconnects on the tubing to make your life a lot easier

No worries. Let us know how it goes. You can get heat mats instead, which could be an option as this would only be touching the rubber base. Heating the water isn't ideal as you have to regularly change it to stop it getting gross. Not a major issue for me though.

You could use any coolbox in theory. This is the one I use but it's discontinued. https://www.wilko.com/en-uk/connabride-cool-box-12l/p/0346376 You can just put the tubing under the lid, but you'll obviously lose some insulation that way with the gaps. I drilled a couple of holes in the lid...

I have used the ss brewtech cooling system with the brew bucket mini for a number of years now. I use it with a small cooler box that I place up to 2x 2l frozen water bottles in. This works absolutely fine for the most part. In the summer (UK) if fermenting an ale, I replace one or two bottles...

You can and people do this by kegging and then using a counter pressure bottle filler. Normally the keg would be force carbonated but you could prime the keg and then bottle from there. I think this would usually only be for a couple of bottles as needed as can't see the point in doing this on...

Interesting! Please do show us some pictures if you get it working.

I'm interested in how you get along. I bought the t-piece with the same idea but never got round to it. You can get 3l PET bottles as well. The only place I've seen these are Iceland filled with fizzy drink. 2 for £4. I had been thinking that the bottles could potentially be lying down in the...

Is that swing top square? Are they meant to handle pressure?

I just bought one from Anova. There are a number of brands around the £100 mark. I use for cooking as well on occasion. I use an induction hob to boil and the sous vide stick is taken out after the mash before boiling. I add it back at the end of the boil, set to 80c for any whirlpool addition...

I use a sous vide "wand" to set mash temperature. Place it outside the BIAB bag and it holds the temperature accurately. Also use it to recirculate whilst using an immersion chiller. Helps to get the temp down quicker.

Also the ispindel could be out significantly if it has some krausen resting on it somewhere. I appreciate it can be calibrated to account for this but there could be a number of variables causing it to read incorrectly.

I would certainly trial your hydrometer in water as your first check. As said above, if it was finishing at 1.000 it would be very dry and you would likely notice it. Us-05 often gets to about 1.006 for me when mashing at 66c. I would imagine that you would struggle to get it much below that...

Have you checked what your hydrometer reads in water? It would be strange if you were consistently hitting 1.000. What was the OG and the yeast used?