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It will just age slower I think. I'm not sure of the science. I know St. Bernardus does their conditioning at cellar temps. I'm guessing because once fermentation is finished hotter temps just degrade the beer. Anyway, my aging consists of kegging and carbing then letting the beer sit at...

If anything 2 months is long. I would also try to store colder (40-50).

Don't worry it gets better!

Looks fine. Looks like krausen that hasn't dropped.

I mix it up a 1/2 gallon at a time. I do keep a spray bottle around which last months. It's easier for me to not have to store gallons. Anyway, the 32 oz bottle is going to last me a long time even mixing new batches most of the time.

I really like my 60# vittles vaults. Wait until they are on sale! Nice to have 2-row and Golden Promise on hand. Still trying to figure storage for specialty grains. I'm eyeing some of their smaller buckets.

If the main goal is a brewery you are better off focusing on the business. Who is going to do what? Find an assistant brewer that is ready to be a head brewer. Homebrew to learn the process. If someone really wants to brew they need to get in the industry. Take a Siebel course. Work for a...

I have a 20. I'm not sure anyone around here deals with anything smaller.

Not required... But you will probably get better results if you do. At 4 gallons your ales could also use starters. If you don't want to make a starter then a couple dry packs work.

All beer fits a general style. Yes guidelines matter to an extent. You don't have to be constrained by them... But, just because you call your stout a pale ale doesn't make it so...

To an extent...

I read about the style I want to brew. Then look at various recipes. From there, create a base recipe and think if I want more/less of something. Sometimes it is as simple as... I have these ingredients that need to be used... What style? A recipe calculator helps. As long as you aren't...

+/- .003 points

PBW. Then you can sanitize before the first use. After that, water to rinse is all you need.

What @Oldskewl said. Check your pitch rate especially since you're using a liquid yeast.

How did you add your priming sugar? Did you slowly mix it while filling the bottling bucket? Otherwise, you are on the right track. Check the seals. Re-prime them.

Just try to keep your fermenting temp stable. Right now it is within range. The OG reading was taken after the boil, correct? With the OG off that much it makes me wonder about the grist. Seems like the grain didn't get milled good. How long did your sparge take you?

I do the same. Tilt the vessel so the beer runs down the side without splashing. I have kept bottles for a few weeks without issue. But generally anything filled is consumed quickly.

I pretty much never need a blowoff. The only time maybe when fermenting a Belgian. Control your fermentation temp.

Look up hop whirlpool. There is some debate on best temp. I just have always pitched after boil for 30 minutes or so and then chilled after that time. I try to dry hop towards the end of fermentation. No need to secondary.