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The Fullers strain is an absolutely excellent yeast. I wonder if you had very few viable yeast, and ended up straining them extremely, despite having a starter. Personally, I'd never risk using questionable yeast. It just isn't worth it.

Everything except for the chocolate malt. The pilsener will work well with the Maris Otter. Chinook is good for bittering. The rest are all good for flavour and aroma, but be careful not to dominate with Nelson Sauvin.

My London Porter carbonated really nicely. I think that was 12g of sugar, or 1.5 CO2 volumes.

Lovely beer, and your recipe looks like a good guess to me.

Pilsener should work well with the Maris Otter. I use extra light Maris Otter in my BIPA, so you will be approaching something similar by mixing in some Pilsener malt.

1056 is liquid US-05. I'd stick with the if it were me.

Sounds like a nice recipe.

For beer kits, you want to use a close to distiller water as possible, as the brewers who make the kits have already treated the water they used to make it. Soft tap water is absolutely fine. Otherwise use bottled water as suggested.

Amazing!!!!

It depends on quite a few factors, but I'd expect a week or so (by which point it'll be flat).

Magic Rock -Ringmaster was what I was on last night. Absolutely lovely.

Should be legible now.

Are you viewing on a PC? Should be a "View Full Size Link". http://i.imgur.com/wDrbT9J.jpg http://i.imgur.com/JZsO5la.jpg The text is quite small, but it's as good as my iPhone gets.

Keep it warm (it's safe to do so now, so keep it around 20c without dropping much), and swirl the fermenter without lifting the lid.

They look a bit dirty. Personally, I'd bleach them, run the tap a little, and allow it to sit in there for a while.

It depends on what yeast you are using, but most British ale yeasts will work between around 17-20c. The temperature of the wort when you pitch is important. I use a k-type thermocouple to measure this. Very cheap. An ambient temp of 10c or so is probably too low unless you use something...

This is a very good beer: http://www.wildbeerco.com/beers/millionaire/ http://www.ratebeer.com/beer/wild-beer-millionaire/308039/

I like how you've added Munich. Is the aim to get things a bit biscuity/malty? The amount of crystal doesn't sound unreasonable to me. I'd try and go for that WLP002 / Wyeast 1968. It's great, and would suit this brew.

I added 12g sugar per 5L keg. That will give you 1.5 volumes of CO2 (more like a british cask ale).