Ya know, I wish I could answer your questions but the fact is that despite being a scientist by profession I am horrible at keeping track of things when I brew. I realize this violates a cardinal rule and it makes it much harder to figure out what you are doing wrong/right, maybe something I should work on but.....it actually raises another question that I've had since I started brewing; is brewing a science or an art? The best chefs clearly don't measure to the ml every ingredient that they add, yet people that brew seem to do so without exception. Now I realize that brewing is a much more biologically complex process than cooking a meal, but clearly there is no small amount of artistry involved.
To be clear, I consider myself a novice at both cooking and brewing, just a dude that likes to mess around in the kitchen, but I would be interested to hear what other, more experienced brewers think, are you scientists, or master chefs?