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This is what I use, and my go to for malty lagers in general. Definitely would be my rec.

Possibly. A lot depends on how "wet" the barrel was, as well as it's size, etc; that was just what mine worked out to be. I'm a stickler for being accurate, so I found an equation for calculating the final abv when 2 different concentrations are blended. I think it raised it from 13.9% to 14.2%...

I wanna say like 13gal

I crunched the numbers on one and it increased the abv only like 0.3%. Started with an "unseasoned" barrel, kept adding bourbon until it stopped absorbing it. All together I added 1.5 bottles of bourbon, and had less than a pint left when I added the beer.

Wyeast 2206. When I used it in my marzen, I absolutely loved it and use it in nearly all of my lagers now.

Plugged your numbers in and I think the issue is that the diastatic power is a bit low - getting 33. Bare minimum is 30, and I personally add a little enzyme to help if it's below 40.

Recently got to 14% with US05 (technically a blend with 1056, but it's the same stuff) going from 1.140 - 1.034. The alcohol tolerances are not hard rules, the yeast will do what it wants. Just pitch a large, healthy starter, oxygenate, ferment at the right temperature, and be patient.

I ferment in regular carboys and almost always lager in kegs. So assuming that this is what you're doing, you'll be fine.

So for the record this beer has gone over very well for the few who have tried it recently. One of our brewclub members described it as "weed and lemons" (and seemed to have a lot of consensus lol), a friend who drinks pretty much only IPA's said it was the best beer of mine he had tried...

I got ~91% attenuation on my first use of this yeast (1.056 - 1.005). Only tapped very recently, so still young.

Think of yeast options like dog breeds. All ale yeast is saccharomyces cerevisiae, just like all dogs are canis lupus familiaris. Yet, not all dog breeds are the same, and not all yeasts are the same. The ones we use are the ones with beneficial brewing attributes, be it flavor, brewing...

Not familiar with that practice. In general, for all fermentations, you should leave them alone as much as possible. I let my normal ales sit for about 2 weeks before touching them, and higher gravity ales/lagers more like 4 weeks. More chance for something to go wrong, yeast to produce off...

No expert, but I use it my dark Belgian ale. Got great attenuation and no noticeable off-flavors (actually got a gold with the beer in competition). I also don't pay attention to smells coming out during fermentation, as they are rarely indicative of the final product, so can't speak to that...

Not the same thing, but I've used 1968 twice this year and it clumped like that both times. It's all good.

Hmm, I've had the opposite experience. Was underwhelmed by WLP833, then tried 2206 on my marzen last year and LOVED it. My go to for malty lagers now.

I captured wild yeast from apples on my grandfather's farm and it worked out very nicely. Although I did a lot of research/experiments/tests before using it in a beer I planned to drink.

I never had much luck with using spent yeast in the past, remember dumping batches due to that. Granted, perhaps my methods weren't as meticulous as they are today, but I just do starters now, and if I want to use a specific yeast for more than 1 beer, I overbuild the starter. Just the safer...

I actually like the esters it gives off - adds a bit of nutty/fruity complexity to my oatmeal stout. Always meaning to try it in other beers (did an amber ale at slightly lower temps that was good), but only so much space on the brew calendar.

Always trust the hydrometer if they disagree. Refractometers measure the amount of sugar in solution, but there are many other variables in wort, so you need to account for a correction factor; for me it was 3 gravity points, but since I broke my refractometer, it's hydrometer all the way going...

Holla at ya boy next time. I've successfully built up some old dregs before with good results. Yeast is a hearty beast if you treat it right. Didn't do anything fancy, just a half strength starter, let it go until I saw activity, then amped it up to a full strength one.