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Such low alkalinity and high pH doesn't seem right. However, I'll defer to the brighter scientific minds in the forum on that.

If your kettle is stainless steel, then the above advice is good. If it's aluminum, you want to do a one time preboil to avoid aluminum oxides in your beer.

Wait until the all grain bug bites.

I'd suggest trying to clean them with Barkeeper's Friend, but you may have trouble doing that through the keg opening. Maybe use one of those kitchen scrubbies with a handle?

It may just be the yeast starting to flocculate. I don't know anything about the strain you mention, but 18 hours is about the time I see yeast starting to flocculate in most of the strains I use. I doubt it's anything to worry about unless you are smelling any sourness from the starter?

747.5g + 5.5g Scottish Heavy = 753g

You could be right, but I'd really err on the side of pitching the right amount of yeast, so generally use what I'm told could be the number as the number. On your liquid yeast point, I thought that too until I started looking up batch numbers on the Yeastman section of white Labs web site. I...

Not according to Lallemand's spec sheet. They specify 5billion cells per gram. An 11 gram packet has 55 billion cells.

Beersmith says that 9 gals at 1.054 at a pitch rate of 0.75m/ml, then you need 339 billion cells. A pack of Nottingham has about 55 billion. I'd definitely add more. You're too late for a starter, so put what you think will work. That said, Nottingham is a beast, so buying a bunch of yeast is...

372 + 5.5g Munich Helles = 377.5

3% is where I pick it up, but could be placebo.

I would go with C for the yeast. Chris White’s book suggests yeast will perform better when rehydrated at the higher temperature

Rereading one of your original questions, I would say that two weeks is far from enough. I'd give it at least another two weeks and don't be surprised if it goes longer. Give it time and keep it warm. Patience is key with some Belgian strains. Wyeast Abbey II is the same. Don't be shocked if it...

Behavior varies considerably between strains. Some Belgian strains can take a long time to make that last 10% of attenuation. Keeping them warm helps, in my experience. I haven't noticed a difference between starters and from the pouch. I think the environment that you're inoculating into, and...

Did you adjust the post-fermentation refractometer reading?

Sounds good to me.

Welcome back! What are you thinking of brewing?

I think it's missing some crystal. Probably medium since you are adding black malt, unless you want to go darker on the crystal and drop the black. I'd go 5% to 9% on the crystal for an ESB. That said, I've heard that the Danstar ESB finishes sweet because it cannot metabolize maltotriose, so...

Looks good. Couple of things I might change. Whirlfloc at 15 minutes - That's what the instructions on my bottle say anyway Chiller at flameout - I've always done this and never had worries with infections, etc. Chiller sitting in there so long will just get in your way and make things more...

+ 3.5g Imperial Oatmeal Stout = 209.5