becksbolero2;772682]My question is...what is the reason for getting the wort cooled so fast ?
Cold break stops the chemical processes that effect the hop flavours, helps to break out some of the sediments from the wort, and a host of other things.
Simple answer, cool it as fast as you can, but don't worry - have a "home" brew and relax. Since its your first brew drink a commercial but don't tell anyone.
"Between 75-77 is that ok or am I pushing it?"
Depending on your yeast, but yes. At higher temps some/most yeast will produce esters and other flavours that you may not like. Use a Tee shirt or towel, wet it down and the evaporation will lower it a couple of degrees into the sweet spot for most yeast.
"Is it ok if I use random sized bottles".
Use a bottling bucket, boil water and add the sugar to that, then pour it into the bucket. Then rack (siphon) the beer into the bucket to mix it well. From there any size bottle will get the right amount of carbonation sugars in it.
On a side note - bottling is hell, if you like homebrewing IMNSHO move to kegging as soon as you can.
Can someone tell me more about dry hopping like when to do it (primary or secondary) and what kind of hops are best to use in dry hopping.
Depends on your taste and ability to get hit in the mouth with a double wammie. Most people dry hop in the secondary, some in the keg, some in the late days of the primary, or if you really love your hops you do it in all. More is better right?
IIPA or DIPS??
Higher OG - Higher FG - Higher IBU's, Bigger bitter beers faces on the clueless.
What's not to love about it. There are tons of recipes out on different ones. Just realize they take more time to ferment and condition, then even longer in bottles.
Welcome to brewing, hope this helps.