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Awesome, I love brewers. I tend to be more of a regular @ bold city though. I love their specialty stuff (when they have it) and its closer to the house. I have some that I made a bit stronger and let sit on scotch soaked oak chips, would be happy to give you a bottle or 2.

Several have made beers that weak, in fact there is s commercial beer called bikini beer that is 2.7% abv

I just did the same thing with scotch and had no problem getting great carbonation when bottling off the chips hell of a good flavor too.

Don't ferment too warm if using the German wheat yeast. The banana clove can go crazy and make your beer like spicy juicy fruit. Watch this in the bottle as well.

You would add the oak in the secondary. I usually save the experiments for after I have brewed something a couple of times. It will give you a baseline for what the raw finished product should taste like. Also if you want to tweak the recipe a bit, it gives you a good opportunity to do just that.

Wait until you crave that bitter kick like fat kids do cake....

I use Nottingham for my ferments and it is warmer than 70f, never had issues with off-flavors. I really don't think its diacetyl. Most likely unfermented sugars.

I went all grain and converted an old Coleman cooler into a mash tun, I think I spent 20$, mostly for the ball valve. Later I tried out biab and found it extremely annoying. So I will never do it again. I guess its a matter of preference

Oh it should be ready well ahead of that.

That very well might be the case, I have never put that much flaked barley in anything, like most adjuncts I might make it 6% at best and really its for head retention and mouthfeel, in that proportion its almost a base grain, could make for some funky experimentation.

That sounds like a solid grain bill. I keep things simple and rely on good technique to take care of the rest

If you have not already, Google John Palmer How to Brew. It is a book that has been published online. Great start for all your questions. I would not have started with a Lager myself.

I use regular 2-row.

I would ditch the stout malt altogether , mash in equal parts flaked and roasted with twice as much base malt and add in the needed extra light dme to reach target gravity, one if the things I love about stout is the best results come from very simple recipes.

If you are going to start adding things onto a kit, maybe you need to stop brewing from kits and start brewing your own recipes.

The Misfits, Flogging Molly, Rise Against, Pennywise, Operation Ivy and definitely Johnny Cash

It's 50$ at Lowe's, where I bought mine.

I formulate and take notes on paper and copy my recipes to BrewR on my Android phone. I didn't care much for beersmith...

I really don't understand the anger about a difference in preference.

I usually offer a taste first, and if they are pounding high life, I wouldn't think they would be a beer aficionado anyway.