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are you able to ferment and age at lager temps?

The less yeast that is deposited on the slant the more nutrient for the individual yeast cell. Try not to cover the entire yeast with yeast but rather serpentine your loop down the middle of the agar within the slant

it is not recommended, scorches easily, I would make wort in a pot then funnel into the flask

temp and pitching rates I find affect hefe and belgian yeast the most

although that was for a brewpub not a brewery

FYI, it took 8 months for all of out licensing to be completed

from HBTwiki Covering the brew kettle during the boil prevents DMS from evaporating, and results in high levels of DMS in the finished beer.

Score!!!

bee suit

look forward to the pictures

you certainly have a grip of some good beer, hope you find someone with a comparable stash

pretty vague partner, are you familiar with how the system works?

Why can beer only be made 5 gallons at a time!?!?!?!?! Oh the humanity!!!!

potentially some tasty brett

awesome! what brewery?

how much does the foam board go for?

add carapils

the lovibond of the finished product is more predictable when using DME vs LME. Make sure the LME is unhopped, unless that is what you are looking for

no doubt

Seems like you got if figured out diggie, good luck