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Nutrients can be beneficial, especially if you smell sulfur coming from the airlock. This is a sign that the ferment could use some additional free-amino nitrogen. As for Camden tablets, with store-bought pasteurized juice; it's not necessary. It's really only necessary if you want to knock...

Cider recipe? Juice and yeast... Any type of yeast will work well. Some suggest S-04, others will suggest champagne yeast, even others still D-71. It's up to you. Xylitol would be the easiest option to back-sweeten at bottling time. You could play with pasteurization, but why stress...

It's really going to depend on the solubility of the extracts themselves. Not everything will be water miscible. If they're not miscible, then they are going to float on the surface and get left behind, kind of like the layer of fat in chicken stock. You're fighting physics, or at least...

bucketmaster... I kind of like that.

That's because all of that store bought juice is filtered, so the only thing to make it cloudy is... yeast. With fresh pressed juice there's a lot more there in suspension.

FYI - 1.050 would be your original gravity (OG). The final gravity is the stable specific gravity achieved after fermentation is complete.

Did you add priming sugar? The yeast will need sugar to ferment in order to generate CO2. IF the primary fermentation (or whatever you want to call your refermentation of the maibock) was complete, there would be no residuals sugars to ferment. You would have only the CO2 that was in solution...

I think you're off by an order of magnitude.

Before I looked at the photos, my first thought was corrosion. But, that does not look like corrosion. It almost looks like toothpaste in terms of consistency? Is it pasty, crusty, sticky, or any other descriptor? I would tend to lean towards some sort of residue as described by @Dland above.

No problems. There's no way that water clogged your airlock to the point that significant pressure would build up. It may have been at a tipping point where the pressure of CO2 generated was just about to displacing the water in the airlock, and the water you removed pushed it over the top...

I really liked Randy Mosher's Mastering Homebrew.

What matters is the change in gravity. When lactose is not included in a recipe, the OG measurement still includes some degree of unfermentables, and we don't subtract those from the OG when determining ABV. So, why should we treat the lactose any differently? If you're going to subtract it...

The ABV is typically determined using the change in gravity. In this recipe, the lctose is basically a spectator, and it is present in both your PG and FG measurements. The usual formula for this estimation is: ABV = 131.25 (OG - FG) So, in your case: 131.25 (1.078 - 1.030) = 6.3 % ABV

Unless there's something in Keg B that is inhibiting the formation of the foam. Some residual substance that breaks the surface tension of the bubbles. The old bartender's nose grease trick.

Do you treat your water? Chlorine and chloramine are common tap water additives in the USA. If chlorine and chloramine are not removed from brew water, they can lead to the formation of chlorophenols... which taste/smell plasticky, like Band-Aids (plastic bandages). Even very low amounts...

Will quality scale with quantity?

That's why I always give guests the first glass out of a bomber, and I take the second.

What's your current process? Do you control fermentation temperature? Do you bottle/keg? Need more information to help.

Potentially 34B. Mixed Style Beer - American Sweet Stout with Imperial Stout. "This style is intended for combinations of existing styles (Classic Beers or Specialty-Type) that are not defined elsewhere in the guidelines. If a ‘mixed-style beer’ does fit another style, do not enter it here."

https://www.northernbrewer.com/pages/priming-sugar-calculator When in doubt, the above calculator works very well in my experience.