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I use a satellite so I don't have to mess with the actual fermenter..

About 3-4 weeks is the max you should go in the primary in my opinion....then either bottle condition or move to a secondary... EdWort says two months max in the OP though....so maybe I'm a little on the conservative side?

And next time add some yeast nutrient...I've found this reduces that smell to almost nothing as have many others.

I put the honey on there as I was thinking of using it with sorbic acid for the flavor really. Guess I could have mentioned that fact for a bit of clarity.

I tried searching for some distinctive info on two topics but everything seems scattered. 1. Is there a general list of sugar to carb volume that people have used? 2. A general list of back-sweetning sugars and amounts to use? (honey, lactose, Splenda, wine conditioner, etc)

I have used a few of the Ebay controllers and for their price, they are super simple. Only down side is the readings are in celsius, but a nice conversion print out with the main temps you are looking for alleviates that issue.

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I agree on the green beer at the 10 day mark. But never have I had a beer not carbed by then. I also make sure to carb at the same temp I fermented at to avoid any yeast disturbance due to temp variation.

Given all of the variables in home brewing you may be correct in insinuating that my flavors came from somewhere else. But the cold hard truth is that dying yeast can and will give beers odd flavors. Maybe not unpalatable, but definitely present.