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Looking to buy fermwrap for a reasonable price if anyone has one they don't use.

My next brew is going to be a Belgian Dubbel, which calls for 1 lb of candi sugar to be added to the fermenter after 1 day. How exactly is this done? I'm guessing you don't just dump the hard candi sugar in

I'm doing my first lager this weekend and had a question on what temp my starter should be prior to pitching? And if it is a cooler temp, keep it on the stir plate at the lower temp or just lower it prior to pitching?

Seeing if anyone has a decently priced burner, i.e. SP1, SP10, or SQ14. Also interested in 10 gal cooler MLT. Located in Norfolk, VA but will deinitely pay shipping if reasonable. Also travel to NJ often so could possibly work something out. Thanks for any help.

How do you determine how much slurry to use for a starter? Mrmalty shows how much slurry to use to achieve the proper number of yeast cells for pitching, but does this take into account making a starter from your slurry?

My beer appears to have some mold forming on the surface in the secondary. I didn't even think this was possible but after doing some searching I found that this can happen if something wasnt sanitized properly. I only have a few more days left before bottling. Am I better off waiting it out or...

For the mash out can you just raise grainbed temp to 168F by direct heat or is adding 200F+ water preferred? I would like to minimize the amount of water added so I can maximize my fly sparge.