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Well they look good to me, nice work. I'm still getting my head wrapped around what I want to do, so it will be a while before I get a system like that going.

1) There is nothing wrong with aluminum. You can use a seasoned aluminum pot as your kettle. I do it all of the time. 2) It will still taste like beer, but your hop profile will not taste quite right. The longer you boil the more you pull bitterness out of the hops.

I'll be brewing up a Chocolate Stout this weekend. I'm looking forward to it.

I use tap water to top off all the time, and in my last beer I didn't boil my honey addition and didn't have any issues.

From everything I have read you shouldn't boil your honey. Just add it in. https://www.homebrewtalk.com/f39/why-not-boil-honey-76634/

If you used extract and then mixed it with water, your og is probably closer to 1068. Even with a boil over, unless it was absolutely massive, you should be right up there. When you take your gravity readings are you degassing the beer? If there are co2 bubbles it can throw off your readings...

That was your process, not the recipe. How many pounds of grains or extract did you start with?

You could try and use some vinegar to try and get rid of the smell, but over all I don't think it would be worth it.

I would know what you are talking about if you said froth, you could also call it foam. My circle of friends call it head though. Edit: Well that's funny, I missed it by that much, go Queen City I guess.

My major goal is to clean out my basement and set up my brewery down there. To do this I need to put together a natural gas brew stand. Clean out all the crap that is down there at the moment. Make the transition to all grain so I'll know what I want in my brew stand.

It should be fine. As long as you add priming sugar and bottle at 70 degrees or so the yeast that is still in suspension will take care of the rest.

No click bump for you. I like it, it looks really cool.

From all that I have read you should be fine with that set up. Direct sunlight, and fluorescent bulbs are the ones to worry about. If you are still worried about it, just cover your carboys with a t-shirt.

The yeast will circulate the wort/beer so it should be pretty decent.

At my regular bar normal prices for imports like Guiness or Fullers go for $5.60 to $6.20, but that is for a 20oz pint. They have also have a rotating Brewdog cask which is pretty sweet, but anything over 6% abv is only served in 10oz portions. It can be annoying when they don't serve you a...

At my local watering hole, they serve draft beer in 10 oz or 20 oz glasses. They are what they say they are. I don't go to many bars, but I found one that I like and they get my business.

You are correct, but the OP's wort was too cold. So he had to warm it up to pitching temps.

You could try a pet store, the ones they use on aquariums, but those are typically higher temperatures. I think they start at 68F so they may not be much help. You may get lucky and find some others though.

Another Cinci brewer, awesome. I wish I could help, but I'm in the same boat. My first batch had sediment, the second had none and the third and fourth had a bit. I need to get some secondaries going I guess. I'm having some chill haze issues too. So far I've brewed Listermann's Belgian...

Without knowing its history I personally wouldn't use it. It could just be a decoration piece. The OP could ask their parents where it came from.