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I'm guessing the bottled excess wasn't inspiring?

Turd. If it wasn't good enough be to drunk fresh, as Bitter should be, then I doubt it would be much better. YMMV.

You can add it to the mash, it's just a solution of Hydrochloric and Sulphuric Acid, although that's not really what it's designed for, and Lactic or Phosphoric may be a better option. Using it as a liquor treatment. https://brupaks.com/pro-brewing-aids

The Big Pink Stiff is a rebrand of Whizz Oxi, both made by StarBrandsLtd.

I don't find that this has a scent that carries over. https://www.bmstores.co.uk/products/the-pink-stuff-oxi-powder-colours-stain-remover-1kg-363756 Actually, it could be this stuff I've got currently, with the pink lid also from B&M. I'm pretty sure I've used both.

Anyone got a recommendation for a pickles and chutney cookbook?

It'll be malty and hoppy, and taste like beer. You've gone through a thought process to create the recipe, made decisions on malt and hop amounts, now brew it to compete the learning experience.

If you wanted to out do your competitors with bitterness, early over late additions would do that. History had shown that hop additions in IPAs have gone the opposite way since the 1800's. Later and later in the process.

There wasn't. Bitterness and high number IBUs were never the objective. They were all trying to make hoppier beers, not more bitter beers. That war is easily won by only using one massive addition at the start of the boil. Common sense would tell you that. There was never a bitterness war, just...

WTF are you on about? Yes, that's HOW they continually hopped their IPA, but they weren't doing to get high IBUs. They say exactly that in the first minute of the video, that they wanted a pungent IPA without it being crushingly bitter. 😂 Your assertion that there was a competition, an IBU...

Fingers crossed. From 1.044 that's only 65% attenuation which is very low for K-97, it normally goes into the 80's. There could be a yeast viability issue, making the ferment very laggy. What's the gravity?

MJ List M54 as Sacchromyces Cerevisiae. So not a lager. Lallemand Köln has similar attenuation and alcohol tolerance.

You didn't store them between manufacture and purchase.

Should be. Depends on OG, temperature and how the yeast has been stored.

Pitch rate issue? There's 1g less in MJ sachets.

Easily influenced. Let's see what Cornish Ale is ale about.

Repeating myself, oops.

All things considered. Cost, time, safety and efficacy. I don't thing there's a better system.

My bad, got mislead by their dodgy website. https://www.spitting-feathers-homebrew.co.uk/homebrew-shop-warrington/ Maybe it was the Wine Loft in St. Helens I was thinking of, I know there was one somewhere near Haydock.

I don't know if they still do it, but the Mounting Stone (Made of Stone brewery) in Bramhall used to supply homebrew AG ingredients. Hadfield's Dry Salters in Macclesfield stock kits and basic homebrew equipment. https://www.hadfieldsince1755.co.uk/ There's Spitting Feathers in Warrington If...