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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.

I have used it as high as 8-10% without a noticeable tartness

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.

I️ just bought some. Not sure when I’ll get to brew with it, but posting so I️ can follow this thread and will post results when I️ brew.

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.

Bjcp has a category 34A for clone beer. If you want to brew a clone attempt put it there as a samichlaus clone.

If you're really worried about a blowoff just make a smaller batch

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...

Nope, it's a regular ale yeast. Treat it as such.

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...

Not this exact recipe, but I've done a similar beer with 1968 that finished more in the 1.014 range.

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...

It's definitely a fast fermenter. Brewed an ESB, 3.5 gallon batch 1.054 OG, on Monday and today it looks done. I'll give it a few more days to a week as the kegerator is full so no rush, and report back with the results as they come.

What's upstairs at? At that point even a little over 70 probably can't hurt it.

I just ordered a package, but not sure what / when I'll brew with it. Posting to subscribe and see what everyone else's experience is.

Not at all, although you'd want to bottle, carbonate, and then lager

There's science, and there's tasteable difference and even within your quoted study is a line stating you might not taste it now but you will at a "later date". What is a later date? How noticeable is this difference at .02 mg/l compared to .2 mg/l? I'm not necessarily disagreeing and will...