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Agitation may help on commercial size systems (maybe), but it could only cause negatives in homebrew IMO. It will add oxygen, and the possible for contamination.

In my home brewery wild yeast means anything that wasn't purposely put into my beer but is there now. If I pitch a vial of Brett, it wouldn't be wild IMO.

Nope. Just yeast. It will fall in a week or 2.

Going to secondary will not change the amount of sugar you need to add. Unless you let the beer sit over 6 months, you will have enough yeast to carb your beers. However on big beers or beers that have sat a long time, I will pitch some fresh yeast from a starter or vial. It doesn't take much...

Rouse the yeast and warm it up. If that doesn't restart fermentation, then create a starter with a well attenuating yeast and pitch it at high krausen. Good luck.

Was it supposed to be a sour? What is the beer? How does it taste?

Looks pretty normal for biab that I have done on that scale. Next time you may want to give it some time in the kettle after cooling to let some of the trub settle before going into the carboy. Give it 4 weeks to ferment and there should be a solid layer of trub and yeast at the bottom. Let...

What was the brand and type of yeast?

You also have variety a of yeast that you can't get in dry form. If you want to brew a Belgian, your only choice is liquid yeast.

Most 750ml beers that are not corked can be reused. I like cigar city 750s the best. Dogfish 750s also work.

First one looks odd but it could just be the picture. The other 2 look perfectly normal.

I'm pretty sure the lacto is in the beer and the crud on top is just a side effect.

I used leapinlizardlabels.com for some homebrew labels for my wedding last month. The labels came out great and were exactly what I wanted. As long as you know the size and have a good image, they are really flexible in sizes and types of paper. Shipping was reasonable and I got them really fast.

Search for "show us your kegorator" for a huge thread like this one.

Awesome. Lets hope it passes this year.

Personally I would toss the bucket if it is old and wasn't new when I got it. Any small scratch can harbor bacteria. Buckets are cheap and there is a good chance of getting an infection with older ones, especially if its not originally yours. Who knows, he could have also used it to pick up...

That looks like the beer from the Buffalo Wild Wings commercial.

Was yours done on purpose? I intentionally added some dregs of a couple of Brett beers and some fermented Flanders red that I had. I couldn't tell you what specifically caused the pellicle but I am waiting for it to drop before I bottle it. You don't want to break it because it forms to keep...

Some sours I got going from the Wyeast roselare blend.

I have ordered 10 or 15 times from them and never had a problem. They do a lot of orders and are bound to make mistakes. A mark of a good company is how they make up for their mistakes.