I'll second Calder here. I've brewed 227 All Grain batches since September of 2011. My biggest year was 2014 when I brewed 63 All Grain batches. These have all been mixes of 2.5, 4, and 5 Gallon batches.
Just make sure you learn something from each batch. It's easy to just put your head down...
The yeast is suspended throughout the solution during fermentation. The foam you see on top is caused by the offgassing of CO2 produced by fermentation. That's why fermenting beer ( top or bottom fermenting) looks 'milky' while beer that is done fermenting drops clear. There is no 'interface.'
South Carolina native, Coke is soda. Any kind. I waited tables and conversations went like this:
"What'll you have to drink?"
"Coke"
"What kind?"
"Sprite"
It doesn't make sense, but embrace it all the same.
I do this pretty regularly with a Barleywine/pale ale and RIS/Small Stout. I mash in a 10 gallon round water cooler.
I find that I get roughly 55% efficiency on the first run, 30% on the second. I do a 1/3, 2/3 split between the Big and the Little.
I mash, run that off and add 6 gals of water...
Don't dump it! Your beer is fine, just a little green. Let it ferment for another week. The cloudiness is a clue. Yeast will drop out when they are done. The cloudiness means that a lot of the little buggers are still floating around eating up sugar.
Your temperature is very good. The yeast...
Ancient Age is one of my favorite low dollar bourbons. It's getting harder to find as (I believe) it's a 3 year old Buffalo Trace and they are reserving more and more barrels for the higher price point brands.
I keep Old Overholt on my shelf as the house Rye. Mighty fine.
Considering that it's still a law in Germany, I think they still care quite a bit about it.
Fun reads:
http://reinheitsgebot.de/en/home/the-reinheitsgebot/
https://www.theguardian.com/world/2016/apr/18/germany-reinheitsgebot-beer-purity-law-klosterbrauerei-neuzelle...