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1 pound

volunteer as much as you can, you dont have to go to school to work in a brewery. Volunteer enough and show that you will work hard and you may get a job

agreed, you could blend young and old

I have used agave syrup in a belgian, could not really taste it, but it was a big estery high abv belgian

hops look good, lime peel looks good, if it is not lime enough, you can always play with it in a secondary or at bottling/kegging. IMO I would use more pilsner and less wheat, 60/40 wheat/pils at the most

I think you mean saccharification rest, not decoction. Were you planning on decocting?

this is what i do http://www.fermentis.com/fo/pdf/Tips-Tricks.pdf "After the wort has been boiled for at least 15 minutes collect the volume required for rehydration and leave to cool to the required temperature. Rehydrate the yeast for 30 minutes. The rehydration should end at the same...

bavarian hefe

many people make great beer on the Mr. beer setup. Maybe you were not letting it sit long enough. You do not need to use a secondary to make great beer; many brewers leave the beer in the primary for a month ton keg or bottle it with great success.

I just pitch right back onto it. over time that cake will become invaluable

what yeast did you use

great work!!!

Very Nice look forward to more photos! What size fridge are you using?

This is one of the best chambers I have seen, only bested by the Fermoire

I respect your opinion dude I guess it is a little suggestive with the head from the beer coming out of left field.

Anyone willing to ship some Jolly Pumpkin? cash through paypal/beer exchange?

Lighten up dude, its funny

Belgians love warm fermentation

Yeah and then the room smell like Big Foots Di@K, and you try to cover up by saying you farted, but they all know, you dont wear clean socks, sigh

yep TTB 90 days.