trapped CO2 will cling to bits of hops and trub, causing it to float. just avoid racking it to the bottling bucket/keg.
extract brews are often a little darker than 'true style' due to how extract is made, and that most extract brewers do partial boils, creating a thicker wort that darkens a bit. Late extract additions address the darkness, as well as hop utilization...as in "why isn't my extract Pale Ale very hoppy?".
the higher the gravity of your wort boil, the harder to get hops to bitter the wort.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10