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You get this harshness with all caramunich or just III? I'm a big fan of caramunich I in my apas and bitters. I use roughly 100-150g in 20L 5% abv batch. Nothing I would describe as harsh.

Sounds very much like diacetyl. Can be overcome if kegging and not the result of infection. Bottle conditioning also gives a small chance that the yeast will reabsorb that flavour so give them time. Diacetyl will mask hops and malt.

I think there's other stuff in betadine that may interfere with your results. Hopefully a more in depth answer will be forthcoming from Lyrebird or mhb. In my experience, you really shouldn't need it unless you are trying to mash shorter, have an efficiency issue you're trying to fix or are...

Gladfield is superb

It will survive, no drama. Regardless, as per Martin, I'd advise getting temp down prior to pitching wherever possible. Remember fermentation generates its own heat and the pathways towards ester formation are set early on.

Whirlpool fine - just don’t treat like an apa Calcium carbonate (chalk) is used to raise pH (alkalise). It’s not particularly effective at doing so due to insolubility but regardless - any beer that isn’t dark will either be ok pH or need acidification. Other calcium salts like gypsum...

You mean you kept them at room temp after buying? Simple lesson learned for sure - treat hops like you would chicken fillets. Not having a go - learning **** and problem solving is half the fun of brewing.

Point proved. Specific religions don't kill people. Arseholes kill people.

I prefer other malts over JW but excessive trub/cloudiness is not the reason. They are a major commercial supplier, pretty sure they've got that **** sorted.

I know you’re still working out the salts so I won’t write this in capitals. No calcium carbonate. None. Never ever but especially not ever in this kind of beer ever, none, no way. I also wouldn’t gypsum - low amounts of cal chloride to hit 40-50ppm calcium and acid or acid malt to hit pH 5.2...

Regardless of any of the above - stating where it is brewed, clearly on the label won’t affect the flavour so label clearly.

How are you calculating what your losses should be as opposed to what they are?

Any answers to my questions above?

I'm not in the least bit surprised. Re-seeding with a high abv tolerant yeast is almost mandatory if you expect fizz. Your initial yeast is exhausted, the environment now pretty unfriendly. I've done it with beer yeasts, similar to LC's description above - yeast of choice for me would be wy...

How are you calculating your losses? Are you calculating loss to trub and deadspace?

Just chuck this one in for good measure https://en.m.wikipedia.org/wiki/Bosnian_genocide Honarary mention to Ferdinand and Imelda Marcos

Benign? Who? me?

WEAL has it but it's 'Micah Rees' (just in case you needed to warn/avoid/facebook stalk, etc)

You're trying to ascertain what current wort fermentability potential is.

What I think you termed 'vitality'. Fresh yeast, oxygenate only at the beginning and don't ferment stupidly hot. Add when you see activity (rising bubbles, krausen, etc).