My hops had a bad attack of cutworms this year. After I dealt with them, the hops remained stunted for a while but eventually grew up and filled the trellis. I suggest doing nothing, they'll grow.
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I don't think I have seen a setup with beer fermenting alongside serving kegs. You might manage if you use lager yeast and serve your beer about 50f. Or ferment in the hot garage with Kveik yeast, or in a cooler with ice packs. Even a glycol chiller system using the fridge to...
I don't know. I made a big Belgian once that needed six months in the bottle to mature. It stayed good for a couple of years, then fell off. I think the only thing you can do is keep aging. If it's oxidized or infected it will probably get worse. Keep us posted.
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It looks like an interesting recipe. One website I looked at recommended Carafa only up to 5% of your recipe. I think the rye and Vienna will give you a nice base. Welcome aboard, keep us posted.