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Fuggles are a very mild hop, I would bump up the last two additions to at least an ounce and a half, and move the 40 minute addition to 10 minutes.

Yes, Brettanomyces ('British Funghi') is a yeast.

Virtually impossible without lab equipment I would say, then theres things like yeast health, activity of yeast when pitching, temperature differential between yeast and wort at pitching, etc.

My personal opinion, if you are after neutral yeast character then dried yeast is perfect. I would not use anything but Nottingham for a US hoppy ale. I'm not a big fan of US-05, I've never been completely happy with any beer I brew with it, I can't put my finger on why. A 'tartness' sounds...

If the beer is 'warm and flat' you're going to the wrong places! It should be cool (12 - 13C) and 'in condition'. Don't know what that is in volumes but it should be slightly prickly on your tongue and if you tilt the glass, fine bubbles will rise from where the beer line was. Bottled ales will...

It is possible, I suppose, that diacetyl would be created when fermenting the priming sugars. It should be cleared up quite quickly.

Are you mixing the iodophor to a no-rinse concentration ?

I'll go for my top 5, they overlap with yours a bit. 1) Cleanliness & Sanitation. Become obsessive about these two guys. Just because your beer doesn't taste like vinegar doesn't mean your sanitation is perfect. Low level infections can linger in the background making your beer not all it...

No, Kolsch beers are usually lagered, the difference is they are top fermented, and generally not as hoppy as Pilsner beers.

Lagering won't reduce fruitiness, it is mainly for chill-proofing. Using a true lager yeast, pitching a lot of it, and fermenting cool will make your lager less fruity.

I can turn around a top quality low gravity (1.038) bitter at it's peak in about 10 - 14 days with a good floccing yeast. I'm brewing 10 gallons of one now and I hope to be drinking it a week on Friday.

I definately taste the priming sugar when it's added, it's disgusting. Give it time.

This might help https://www.homebrewtalk.com/showthread.php?t=24979&highlight=blue+moon

I'm sure I saw a thread posted recently in the recipe section by someone he swore he brewed an identical beer to blue moon, so try a search for that. Briefly, hefeweizen is a Bavarian style that tends to be dominated by aromatics (banana and clove) generated by the yeast. Low in bitterness...

I use 5% wheat malt to get a good head on my pale ales. You also have to make sure you have clean glassware, any residual detergent or oils will kill the head instantly. Fresh hops also make a contribution, as does CaraPils malt.

I dry hop in the keg and leave it there until the keg is finished, usually a week or two.

I've used the WLP300 with great results. I always use a one or two litre starter though. I like to ferment it around 21 C (~70F) to emphasis the flavours. Try it in a dunkelweizen :D

I personally have sprinkled straight onto the wort with great results. Others will surely disagree and say rehydrate.

I would agree, if you're using bleach I'm afraid this might be the culprit. I've had to dump a batch because of this; heartbreaking. But, I've also made hefes before and tasted them early and they've been quite odd - give it some time.

I love dry yeast and some of my best beers have been produced with the SafAle yeasts. Saying that, I wouldn't consider making a lager, hefeweizen or Belgian without a White Labs tube or Wyeast pouch. I enjoy using dry yeast much more because of the decreased hassle.