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48F. You will need a lot of yeast though. I've done it with 200 billion cells but they were healthy and active when I pitched them.

I like WLP940 but I think low sixties is too hot. 50F-55F fermentation temps are better. If you can, set the chamber to 48F or so and let it warm up as fermentation slows. 60F maybe fine for the starter but not the beer.

Not me, but yes. https://www.google.com/search?q=keezer+collar&espv=2&biw=1536&bih=764&source=lnms&tbm=isch&sa=X&ei=2F8rVIXxN8X4yQTw04KoCQ&ved=0CAcQ_AUoAg

There are advantages. Most of all its CIP cleaner safe (not important for a boil kettle.) Do a search.

Nothing.

I got a 7 cf Kenmore at K-mart for 179 a few weeks ago. It fits 2 fermenters with neither on the hump. It will also fit four ball locks on the floor. http://www.kmart.com/kenmore-7.2-cu-ft-chest-freezer-white/p-022W004478763000P?prdNo=6&blockNo=6&blockType=G6

All of those could go well in a Brown ale.

Cold storage or lagering is the same thing and it does the same things to both ales and lagers. If the yeast are done go ahead and keg it and put it in the kegerator on gas.

A MLT is as simple as a cooler and a lauter device. Mine is a 70 qt Coleman extreme and a length of drilled PEX. I heat water (HLT) on the same burner I boil on. I do use a differnt kettle to heat the sparge on, that way my boil kettle is free to accept the first runnings.

There certainly is a point where a MLT is a better choice. For me that is about five pounds. I have a MLT that I can easily (and efficiently) mash 50 pounds in though.

I get my buckets from a food storage place (six bucks) and the lids are hard to clean. I Q-tip out all the indentations before I reuse them. They are air tight unlike some of the ones homebrew stores sell. Fortunately this one will be easy to clean.

Your better off using two packs, but as a three gallon batch one pack is about right.

Not me. Mine has not changed much in six years. There are a few things I'd like but it's obviously unimportant. I think good engineering is simplifying not over complicating.

I couldn't bring myself to buy empty bottles. I'd use plastic soda bottles first. I've used empty 2L bottles as growlers.

That is one of the things I hate about a long primary. If you change the lid after the yeast start to drop it just sprays right off.

This pic is old but my stuff has not changed much.

Here are some fermenters in my Magic Chef 7.2

It should taste more like a schwarzbier than a stout. Nothing wrong with that. I think my best stout was a 50:50 blend of Briess 300L and 500L roasted barley (at 10% of the grain bill.) I really like Crisp roasted barley too. I dislike Hugh Baird. I never could dial that stuff in.

I always strike with the grain absorption plus half the boil volume and then sparge the other half. Most brews are over 2qt/lb. I hate to stir 1.3-1.5 mash. With my process that would be a huge beer.

Weyermann caramunch doesn't come out near as sweet as American crystal malts. Your grain bill will work but it will be too malty.