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No, it's not. Flaked wheat is a pregelatinised, unmalted form of wheat. It's different from wheat berries, but pound for pound the extract potential is the same.

Preservatives would affect the yeast health negatively, but they will not form visible deposits.

If the priming sugar isn't completely mixed with the beer it will cause uneven carbonation. Gentle stirring will help make sure that the priming mixture doesn't stratify and end up concentrated in some of the bottles.

Yes, it does. That would be "Wheat (Flaked)".

Pitching two yeasts (without waiting for one to fully attenuate, then adding the other) is also problematic from a repeatability/consistency standpoint. You can't count on the yeast maintaining the same population balance batch-to-batch, so any flavour contributions will be inconsistent.

Right around 85% usually. A boiling water infusion to raise the mash to mashout temp, then vorlauf and drain first runnings. Sparge water is split into two batches, stirring after each addition (requires vorlaufing again to set the grain bed).

Well, yes, but that's not really germane to the discussion of HDPE vs. glass.

Depends on how long your secondary will be. HDPE (which, despite what some people think, is not the same as the PET which Better Bottles are made of) has high enough oxygen permeability that it's not really well suited to long-term conditioning. At typical beer secondary times it's not really...

Huh? That's what I said...

No, the production process differs. Tequila (or mezcal) is indeed made from the baked and mashed "heart" of the plant. Pulque is made from the sap (called aguamiel), which is collected from the plant while it is still living. This page has a detailed description of pulque production.

Not for dry yeast, which is what he's using. (Wait, I feel like this has already been covered in this thread...)

Take a gravity reading. Bubbles mean nothing.

How do you know it's stuck? All you've said is that visible fermentation has stopped, which (besides a stuck fermentation) could mean that the beer's finished or that it's still fermenting, but more slowly. Wait a couple of days, take a hydrometer reading. If the gravity is high, wait a week...

Buckets are often made out of HDPE and unsuited for anything other than short-term conditioning due to significant oxygen permeability. In addition, the probability of a bad seal between lid and bucket is much higher than between carboy and stopper.

Unless you took pains to eliminate the yeast, there should be enough left to carb. Patience is the watchword, since it will almost certainly take a while.

One packet should be enough for five gallons of a normal gravity must, but it won't hurt anything to throw an extra packet in (and may help your peace of mind).

Huh? I didn't pour it into a vacuum. I poured it into a PET container with an airtight closure and a minor dent. empirical, adj. Derived from experiment and observation.

Maybe if it's boiling, but empirical testing with (as originally specified) hot water fails to show a significant increase in pressure.

See, I have a problem with this. Expectations will always colour your experience, so if you assume that a beer is bad before you've even tried it you'll find it tends to live up to your expectations. It is admittedly impossible (short of completely blind tasting) to prevent past experiences...

Water contracts when it cools (until it's cool enough to crystallise, whereupon it expands); filling it with hot water and corking it will produce a lower pressure, not a higher one.