This may be a little too difficult for your first time doing all grain brewing. And it sounds like you haven't acquired the equipment you need, such as a mash tun and boil kettle. No, you can't boil the wort in different kettles.
I don't know what your reference to IU is. IBU is a measure of...
You could try this : http://www.northernbrewer.com/priming-sugar-calculator/?gclid=CjwKEAiA5qOlBRDAn8K5qen65joSJADRvlbqoturt83jOY_8_jNr0Irz7F-ZFhZBFuk4Fzs-WLa6wBoCwuDw_wcB
According to your last post, you racked to secondary on 11/30 (or thereabouts). That was roughly 3 weeks ago. So you did secondary fermentation, bottling, and conditioning/carbing in only 3 weeks? Not possible, as you have learned.
Generally speaking, you don't want the beer sitting on the trub for too long. I've had good results with two weeks of secondary fermentation during which time the oak cubes are added. I'm sure you could go longer, particularly if you want more oak flavors.
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I have a taprite regulator, which I bought new, and the scale is 0-60. I will look into a 0-15. Maybe I'll start by pushing it up to 16.
(I got all my fittings, tubing, pump, and sight glasses from you - thanks for your great products and service!)
I'm just using a picnic tap at this point, with about 8 feet of line. At a pressure of 12 psi I tend to get excessive foam, yes, often a half glass of foam. So are you saying I may be underestimating the degree of actual carbonation?