Don't brew and "see if you can taste it". Campden tabs are literally pennies a batch and can save gallons of suboptimal beer. If you have an idea that there might be chloramine just use them.
Pour a glass of hot tap water and a glass of cold and let them come to room temp. When I’ve done it the cold tastes far superior to the hot and that’s all the answer I need.
Whatever it is it is at this point. If you've got a place that is regular room temp (70F or under) move it there and let it finish what it will. You still might finish high but no reason to keep tying up your ferment chamber if you don't want to, the flavour profile is set.
If it's been only 2 weeks I'd leave it another and raise it to an "upstairs" temp but I'd guess it's done. A week can't hurt, but even if done I doubt you'll find a difference between 1.017 and 1.02.
I'm not sure, and correct me if I'm wrong, but it sounds like you're confusing a BMC barely wafted some hops over the kettle with a properly hopped German or Czech pils. Then taking that to mean those noble floral/spicy hops can't add flavour when they can but BMC just isn't interested in using...
I'm not an expert but everything I've heard says growlers are not made to hold the pressure of naturally carbed beer. It may have worked so far but I believe you are playing with very dangerous fire.
I know nothing of wine judging, but I would very much argue that results from a legitimate Bjcp contest with well trained judges is far different than "random chance" or a "crapshoot".
The contest the OP entered was not this type of competition and should not be treated as such. But at...
2 weeks in and now properly carbed. The ESB I made with this finished quite high at 1.018, and suffers a bit due to that sweetness. It does have some nice berry fruit esters. I mashed a bit higher, around 154, so I would try it again with a lower mash and see what that does.
Just kegged an ESB made with it. Only took it from 1.053 to 1.018, 66% attenuation. Sample was tasty, didn't seem overly sweet, and it's packaged now so I'll roll with it. I mashed around 153 F and only about 8% crystal so I don't think either of those are the culprit. It fermented in a room...