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Totally Normal. That sludge is hop matter, hot break, cold break (if you chilled in the pot) its official name is Trub. A full boil is the way to go... dont think you made a mistake there. No problem that it took you a long time to get the boil going, chilling as fast as you can is much more...

I like the buckets with the spigot in the bottom, makes it nice and easy when racking to secondary. Just put on the hose and turn the valve. Leave all the yeast and other stuff behind. I try not to use the siphon if I can get away with it. One less thing to sanitize :D

After doing a belgian wheat, and Imperial red at request... this weekend I will be doing my Double IPA.... oh the hoppy goodness.

Liquid is like a snake... it seeks the path of least resistance, the weight of the liquid and gravity pushes the wort to the pump. As long as your pump and all lines are below the vessel you will have no problems getting flow.

I am drinking Tricerahops right now :)

I like to keep my stuff clean. I don't scrub scrub scrub, all the time but I make sure all my kettles are washed and rinsed after use. I also make sure I wash out my fermenters ASAP... I think I clean right of the bat because I am lazy.... Its twice the work to do it later ;) so all of you...

Now I am intrigued... I have to get me some of these :)

What other hops did you use? What was your OG? I use cascade pellets in the Secondary because they sink leaves more junk to watch out for but the results are good.

How long did you sparge for? My first all grain batches I drained just about as fast as I could... That doesnt work so well... now after a few good laughs and some instruction from some other local home brewers I sparge for an hour.

Considering that BMC light lagers are damn near like water anyway... Drinking them on a hot hot day is just what the doctor ordered, you have to stay hydrated :) I brewed two weeks ago and it was 104 in the shade. That gave me all the incentive I needed to finish off the last Molson Canadians...

A book I would recommend by Charlie Papazian : The Complete Joy of Homebrewing. You should be able to find that at your LHBS as well. It's a great read.... I coulndn't put it down!

Find your local home brew store. They sell kits for getting started. I think the one I first started with cost about $100. It came with everything needed to do extract brewing, except a boil kettle and ingredients. As for a kettle dont get anything less than 3gal but if you can get a 7gallon...

I would just make sure that it tastes good first to rule out a bacterial infection. After that... I say keg away :)

Just go for it I say. Last week I did a Belgian Wit, it was 104 in the shade. This week its 94 in the shade and I am doing an imperial hoppy red! Just make sure you have plenty of cold beer on tap or in the fridge and you will be fine :D

I have some wit in primary and sparging a hoppy imperial red, but alas I have no home brew so I am drinking Hoptimum :)

Listening to the Mariners vs Texas and pparging my imperial hoppy red right now :)

The very least you want to have the line between your keg and the tap is 6ft. After that if you carbonated right there is really only two things than can go wrong, temperature and pressure. 12psi is about right. Make sure your beer is noce and cold I prefer about 35-38 degrees in the fridge...

It all depends on where the lines and cooling coils are. I am unsure about the freezer part being there. I suspect that inside the freezer box is where the cooling plate/coils are, and I doubt it has a separate thermostat so the "freezer" is only colder because it has a smaller area to keep...

Yeah... my experience was with the shaking thing too... By the time I got it under control most of the beer was gone. Never again!! :mug:

You need to leave it on. What you are doing there is forcing carbonation into the beer. If you raise it to 30psi and shut off the gas you will get some carbonation but not much. The pressure of the gas is what forces the carbonation, remove the pressure.... Little or no carb. Let me know how...