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Basque style?

Avoiding diastatic yeasts. BE256 and S-33 (Windsor) together will leave behind the least amount of maltose, maltotriose and dextrins. This will enhance the drinkability and also IMHO make for stable packaging, without creep and over carbonation with age, that some experience with imperial...

The nutrition label on the container should say exactly how much sugar is in it.

How does ginger beer ferment then? Or, a Ginger Bug starter work?

Glaze for 100 ham joints.

Although a bit more work doing two boils, an easy way to make an imperial version of a beer is to take your standard 5% brew and split it. Making a Imperial porter out of the first runnings and a mild out of the sparge. The advantage is you'll already know your efficiency, which is where most...

LCDs can be a bit iffy at low temperatures.

I think it depends on what flavour impact. Root or powder late in the boil perhaps, to get rid of the rawness. Candied stem ginger in the FV might be an option to consider, it might give a finer flavour.

Make it with stout?

I have the first one and two of the red ones. The first one is the more robust reliable bit of kit, however it all depends on the level of PSI you want to maintain, the Blowties possibly work a bit better under at very low PSI settings (0-3 psi).

I'd do anything for love, but I won't do that.

https://zythophile.co.uk/2021/01/16/its-baltic-porter-day-a-good-excuse-for-punching-a-few-baltic-porter-myths-in-the-face/

Except it's a Baltic Porter, traditionally brewed and lagered at low temperature. Some would argue that warm ale esters aren't appropriate. The emphasis is on the roasted malts and hops. Mangrove Jack's tasting notes for this kit state - A full-bodied porter with rich roasted flavours that...

So the OP did produce a good fermentable wort.

Yes.

Does low pH influence fermentability? Mesh and kettle sours and the final pH of all beers would suggest not.

If measure how much you add, and none is left precipicated on the bottom of the vessel you use, then you know its all dissolved. You could also measure the resultant alkalinity, or monitor with a TDS meter.

Chalk does dissolve in water, it just takes more time than a typical 60 minute mash. Prepare your water in advance.

Low mash pH affects proteins. "While we don’t want wort pH to be greater than about 5.6 for any wort, we don’t want that pH to get too low either. One reason is that low pH enhances the performance of Proteolytic Enzymes in the mash that literally chop up the wort’s long and medium length...

But it wasn't @foxy. The was an overshoot of 7 gravity points, liqouring back was necessary to keep the beer as intended. What the above suggests, is there wasn't any issues with the mash or water treatment. That there was good chemisty and lautering.