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RDWHAHB, probably a combination of just off gassing, and maybe sucking back in a little sanitizer due to change in temp causing a change in pressure in the headspace, even if it fermented just a little bit more it really wouldn't hurt anything.

porter or stout

also I don't think only getting down to 45 will "screw you" but I would probably increase the amount of time in the secondary

I don't secondary for ales, but for lagering use a secondary with as little head space as possible

What were the pre boil/post boil volumes and temps that readings were taken at?

Next thing I bet this guy would say beer is not essential.

to tell that it is boiling?

a few grams of yeast will be fine, don't need the whole pack.

can't imagine that I would be willing to pay the mark up you would require in order to make it profitable

well it can't be a braggot without honey, I'm looking for most of the fermentables to come from the honey, which I know will dry it out, that is why the grain bill is rich and malty.

I’m looking for hopping suggestions on this braggot: 6 gallons 2.5 lbs Light Munich .75 lbs Dark Munich .75 lbs Honey Malt .375 lbs Biscuit Malt 5 lbs Clover Honey Fermented with S-05. I want it to have some noticeable hop flavor, but I don’t want the hops to dominate the flavor. I...

Depends on many factors, particularily the strength (abv) of the beer and the storage condition, even if you don't have enough refrideration space, but do have a cool basement that will help, keep it as cool and dark as possible. For a lower abv beer you should at least have few months if...

Bottled today, Michigan weather has cooperated for maintaining lagering temps in my garage for 7 weeks. Tasted pretty good and was crystal clear. This put me in the unfamiliar position wishing for cold weather, last year we had hit 80 deg more than few times by now. Now it can warm up please.

Never a problem with SN bottles, but have had about 6 Founders bottles do that, they have thinner neck.

as long as it still liquid it is not 230!

any guess based on your recipe of the OG? If it was "sweet" in that it was a stronger than average it would definately need a starter

What is the recipe OG? Did you use a starter? What tempt did you pitch at? What temp is it now? You need a lot more yeast for lager of equal gravity to an ale, you should still see a krausen if you use enough yeast, but it won't be as vigorous as ale fermentation

My favorite thing about Milds is that they are ready fast, grain the glass less than 2 weeks with bottling, faster for kegging. Don't you need extra carbs for training? Carbo-loading? Sounds to me like you have yourself a good excuse to have more.

Sugar will work fine, you won't taste any difference

yup, why bother