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Yes could be, and of course calcium would bring the pH further down unlike potassium. So they already have enough calcium and no need to bring it further down.

Batch volume seems to be 39000 liters so 8.1 kgs(?) probably means about 0.2 grams KCl per one liter of beer. A moderate addition to add a bit of chloride. KCl is probably anhydrous so they add 95 mg chloride per liter of beer. Base water is probably London (Chiswick) municipal water. That would...

According to this forum many people have actually brewed these 25% crystal beers so there should be plenty of first hand experience available. It is definitely possible and there is a useful thread, I think by Nilo?, where the fermentability of crystal was studied. The sweetish flavors come...

Plank-Bier Heller Weizenbock. One of my all time favourite German wheat beers. It is so rich in those typical Hefeweizen flavors and aromas caused by yeast, especially bananas. https://www.brauerei-plank.de/mobile/index.html

Yes, definitely no SpecialB. They list the malts (and the hop) on their website and those lists seem to hold very well. In some beers they use treacle and maybe invert as well. In terms of beer color amber and chocolate would be enough to get the correct color if not the taste. When they use...

Yeast ranching again.

Og 1.064 Fg 1.016 (abv 6.3%) British Amber, Chocolate, Crystal and PaleAle malts. Be careful with the amount of special malts. 100% Goldings / 39 EBUs Fuller's yeast, can be found in a bottle of 1845 (try ImperialA09 , wlp002, wyeast 1968 if not available). 18..21C so that you get some...

Fuller's Imperial IPA. Good, better than most of their strong ales. A single batch of this beer contains 1kg of black pepper.

I don't think they own Doemans (who knows) but they co-operate to produce dried versions of banked yeast to the markets.

Well this is what Lallemand catalogue says: "Munich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection." So it seems they co-operate closely, Doemens banks yeasts and Lallemand produces the dry yeast for breweries.

Distilled or not, no problem if the water is clean enough to not cause major refraction. The key thing is that when measuring FG with refractometer, you need to know OG and then make correction for alcohol (that strongly affects light) using calculator such as Brewersfriend. To be exact, you...

So it's no surprise std Munich won't make proper Hefeweizen because it is a neutral strain unable to produce the key compounds, esters and phenols...

Even if Frankfurt is not a brewing capital itself, you will probably find lots of interesting euro beer from shops.

Shepherd Neame Double Stout from new Spiegelau Tulip glass. Very nice stout, much better than some other SN brews.

Not at the moment, but it could be nice to try Tribute (or the related recipe described in the original post). If I ever try it, I'll probably harvest the yeast from a bottle of Proper Job. In my case there seems to be several planned brews but too little time available for brewing. And you are...

Proper Job is now available here and it is bottle conditioned, it probably contains their primary fermentation strain?

The mold is dead if the temp has been high enough. Even if there are some remnants left. But there is a wide variety of mold species and some spore forming molds can be quite temp resistant so that if you are unlucky, a pressure cooker with rather low pressure may not kill all the spores. So the...

I think so, too. Some dried strains are known to be multi-strains (I do not know if all are..) and the character may thus change over time. They could still produce good beer on repitch..

Simpson's Crystal Light & Heritage Crystal malts.

Porterhouse red ale. It's very close to a bitter and the color is not red at all (of course because there is no roasted barley in Porterhouse). My Irish Red was more interesting. Fuller's & Friends Marble Matariki NZ saison. Pale and slightly hazy beer with lots of NZ hops. It is nice & tasty...