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Ok then, I know of no list that details DMS production (or DMS reduction) from different yeasts. There is a different amount of DMS in different grains (which is where the DMS originates) paler grains have more DMS. A couple of other things that could cause DMS flavors are; slow cooling after...

This ^^^^, some people like to get technical, I have done it numerous ways. Currently I am using the K.I.S.S. method, some of my best brews have also been some of the very simplest. That being said, if one day you want to enter your beers in a competition, you will need to track certain...

Are you boiling with a lid on your wort?

One fermentor is fine for most typical brews, there are going to be other brews that you may learn you want to use secondary. Use bucket or carboy, either works, buckets sometimes get scratches that make sanitizing a problem.

Enter it in both categories with a different beer name. This is how you will get the greatest beneficial feedback.

Search "blowoff tube" should fix it in the future. Welcome back to the addiction!

It should work, will just extend/restart your fermentation phase.

Hmmmmm, if it is undrinkable you may have to use them as BBQ fodder.

Me too, in that case it can be re-boiled before you pitch yeast.

Never heard of cleanitizer, do yourself a BIG favor and start using an iodophor like starsan, etc.

Try here: https://www.homebrewtalk.com/f51/happiness-home-malting-107409/ Or search "malting" on this forum.

What temperature is it? Check it in a couple more weeks.

What a confusing post this is, re-boil the wort? after what?

Possibly chlorophenols, how do you sanitize? Does your water have alot of chlorine in it? Here is a quick reference to some off flavors: http://www.howtobrew.com/section4/chapter21-2.html

Too much fluctuation, the yeasties need it stable, consider a brew belt or semi heated space.

My old Corona style mill works great: There are numerous other mills, lots of info in this thread: https://www.homebrewtalk.com/f51/my-ugly-junk-corona-mill-station-90849/ Lots of people use roller mills as well to crush instead of grind, just do a search on grain mills, you'll get plenty...

Mrmalty says about 3 liters, but it depends on alot of stuff. http://www.mrmalty.com/calc/calc.html

+1 on the patience, the reason to cold brew is for the flavor without bitterness, anything else is "a patch" wait till next weekend if necessary.

Welcome, and, I am sorry. Be carefull with the monkey, it is way too drinkable for a 9.5% beer.

Sounds tasty, shouldn't be a problem providing you have the required amount of receptacles/pots etc.