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If I have any excess, I put it in the fridge in a growler, and then add to the keg when I have room...

At a bar in PDX, and a guy next to me asks the bartender for "an IBU and menu." He meant IPA...

I'm in...

Sitting in my office on campus at OSU as I type... Welcome!

My understanding is that a significant component of PBW is an oxyclean type compound...

Agree - I scrubbed one carboy w/ a brush. Then switched to PBW soak. Best thing ever! No muss, no fuss. Worth the price...

You can use first wort hopping to reduce the boil flare up when adding hops. Put your hops in the boil kettle as you add your wort, then bring everything to a boil at the same time.

...and therein lies the beauty of clear carboys (either glass or plastic) as fermentation vessels. You get to watch the fermentation in all its glory! :)

Clean, store, sanitize, use...

Looks like happy beer in desperate need of a blow off tube! Nothing 'wrong' but your airlock can't handle the large amount of kruesen.

I'm a big fan - really enjoying it... Just brewed an attempt for something similar yesterday, we will see how close i came in a few weeks...

Brad Smith discusses first wort hopping here: http://beersmith.com/blog/2012/11/19/first-wort-hops-fwh-in-beer-revisited/

Did you carry the hops through from the boil kettle into the fermentation vessel? They should be strained/removed in some fashion...

All looks well. What temp. is it at?

Brewed my version of SN's Ruthless Rye... American IPA all grain. Hoping for the best - really enjoy SN's brew...

Its for sterilization. A 10-15 min boil will kill almost anything that may be in the water, in the DME, etc... You run the risk of having a contaminated starter. Its up to you to accept if its an acceptable risk.

Been there, done that, too. Strongly recommend using a wort chiller of some sort - makes for better beer along with safer brewing.

I think the reason you want to hit specific temps is so that you can have some control over they types of starches produced, which then impacts the fermentability of the final wort, which ultimately impacts the final product - lighter bodied beer vs heavier bodied beer, etc... Ramping up from...

Define 'they' - historically, the type of beer varied significantly by geographic location... Look up 'SMaSH' beer recipes - single malt and single hop recipes. These are simple recipes...

Yes, it will still make good beer. Fear not! :) However, its time to get a wort chiller...lots of posts on how to make your own, or they are readily available for purchase.