Why do I always wrap it like a present nobody asked for?

Why would you trust a guess over a $50 tool that gives you a real number?

I see what you're saying about the flavor being more complex, but honestly, I've had the opposite experience with longer ferments. That 3 week gap you mentioned might work for some, but I tried a 5 week batch once and it went too soft for my liking (like, mushy soft, not the good kind of crunch). The flavor got really funky too, almost like it was losing that bright tangy punch I love. I've found that 2 to 3 weeks hits the sweet spot for me, where the crunch is still there and the taste hasn't gotten lost in all that extra fermentation.

Oh wow, but how can you even tell if a suite is registered before making an offer?

Hmm, is it really that deep? I've cut dry hair for years with no issues, maybe it's more about the shears themselves or how you're holding them.