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The 3 gallon fermentor will be fine for that amount. Although when your fermentation is complete and you rack your wine, you want minimal headspace. Any decent glass vessel you find can be used as a fermentor if properly cleaned and sanitized.

gas in beer out, it will work

a typical homebrew bottle capper does not seal twists off bottles completely

Me: *Facepalm*

an inoculation loop is the best tool when selecting indiviual colonies, but with a inocculated slant what sacch reccomends is the most efficient. less time exposed less time to mess something up, not sure what "futzing" is but the method you have describe seem way more "futz"

Wlp 002

slanting like a mad man and saving money, thanks sacch

I find the cheapest, lowest GPH, form harbour freight works the best, lower GPH transfers more heat

one works just fine, I do not see any noticeable benefit of using 2

I see you have apparently turned your man card in long ago

english ale and special "B"

it gives a peppery hop flavor, Quite nice won a comp using it in a IPA

Bingo, it is too early to be asking these questions, let it ferment, then take your reading

How do you like the Barrels from Bubbas?

I force carbonate for three days then store in a walk in cooler. I dont see why you could not carbonate then store at the temp you keep your bottles at, it just does not seem ideal to me

meant to say "Try not to cover the entire slant with yeast", glad you got the point anyway

you can carbonate beers and take them off gas for storage, no problem. I do not recommend storing above room temp. I store them cold, but seeing that you do not have that luxury you should be fine as long as you have a good turnaround of beer. Avoid hot/cold/hot/cold. Your beer should...

I would use an ale for this. I enjoy the complexity it gives to porters, and produces a product quicker. If you do decide to lager you will end up with a cleaner crisp beer, like a schwarzbier.

hilarious, inoculated rabbits

+1 I raise temp gradually over 3 days, then cold crash and lager. I would make 1000 ml starter. To really double the pitching rate of a vial you need to make a 2000 ml starter. A 1000 ml starter will roughly produce 1.6x more yeast, that amount will be sufficient for a average gravity lager