First and foremost I would recommend looking at washing your yeast.
You should be able to make up around 3 bottles per initial batch and you can go a few generations that way. Should last you for the year.
I use plastic soda bottles well cleaned and sanitized, and add some cooled light wort before I fill up the bottles for storage in the fridge. All I do is take them out when I start brewing, and degass and shake during the 4+ hours and I have well aerated and healthy yeast to pitch.
As for what to brew, you have to plan for a whole school year so the question is what do you like.
In any case, have fun and good luck.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.