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Yep, it is already done. Discussions about a closed transfer and priming for natural carbonation in the keg are not answering the original question. They are options for the future. Will you get some oxidation? Probably. It is not an instantaneous process and develops over time. The OP purged...

I was already entered

Just go with what you normally do for now. 1/2 & 1/2 would be fine. No need to make anymore changes than you are ready for. Use your regular 1/2 tap -RO water and generally any thing else that translates from your extract procedures to all grain. When you are ready to have your water analyzed...

Along with the yeast possibly being in the bottle you may just be more attuned to the flavor of malt extract. Three weeks in the fermenter should have allowed the yeast to settle significantly. You could cold crash the fermenter next time before bottling if possible. Allow the bottles to sit in...

Looks like debris in space... I see nothing to be alarmed about Some yeast rafts... I don't see the white film mentioned unless is those streaks running top to bottom but that is likely just hop oils.

I'll second what @mongoose33 said. I used a swamp cooler as discussed above with no fan. In fact I rarely used the tshirt /towel method. A couple frozen water bottles in the morning and again at night kept the beer cool enough. In fact with the shirt and more frequent ice you can get 5 gallons...

It's no problem removing from refrigerator and warming to allow for natural carbonation. Just don't open it.

And you do have a leak. Either that or you amazingly ran out of beer and gas at the same time right after having the last couple beers that you subsequently forgot.

Bottling buckets and fermentation buckets are most often the same with the exception of a spigot. Worrying about the material used for a bottling bucket vs a fermenting bucket is a non starter. Go with it. My first fermenter had a spigot and I often would bottle directly from it. I would pour...

The small CO2 bulb is intended to maintain pressure and to push the beer when serving. All the carbonation should be produced naturally by the yeast and added sugar. It just needs more time in a warm room to do that. Usually 2-3 weeks at 72+f to complete. I suppose you could force carb with the...

Nothing to see here, move along.

I'm not familiar with this equipment but.... It is likely fully fermented. Assuming you let it ferment long enough. You just need to carbonate it which leaving it in the room temp portion was intended to do. Probably just needed more time at room temp. That should be 70+f. 2-3 weeks is typical...

I'm no farmer but I do grow hops. Mine are already established. I do little or nothing about weeds. Mine are just starting to sprout through the hay I had placed over them for the winter. (Time to trim back those first sprouts) I just used a weed eater around the garden to cut the weeds back...

Not really. At least not that I am aware of.

Looks like FS is further along than FL. Airlock activity is a terrible indicator. Krausen is better but still not a great indicator of process other than it is occurring. Since the krausen has begun to fall in FS it appears to be further along than the other which has a higher steady krausen...

Nope

Perfectly normal mash temp and drop with a good range for highly fermentable sugar. The extra time hurts nothing and should improve extraction. A couple degree drop would be excellent heat retention. If the bottles are properly primed and at a low 70s temp for 3 weeks they should have more...

What is your mash? May be mashing at a higher temp which may produce a less fermentable wort lending to the residual sweetness. What Temp are you carbing the bottles at? If it is too cool it takes longer and may not carb even in three weeks. They need to be in the 70s. I would doubt you are...

I am not suggesting that the hops (or anything else for that matter) are bad. I have yet to encounter "bad" hops. I have encountered hops that smell great but are not so pleasing to me once added to a beer. Rather I am thinking that they are flavors you are not accustomed to and may be...

Bad idea to try but a couple guesses here. Pilsner. It is different from your usual two row. I once made a Pilsner that I thought was "off". I then tasted a local breweries pilsner and it was nearly identical. Could just be a characteristic of the pilsner malt, yeast, and hop combo. Amarillo...