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Mecca Grade is from Madras, Oregon but yeah, I assume it's named after the ghost town of Shaniko that's north of Madras. (I had to Google that) Fitting name I guess for white wheat malt? Northern Brewer is the only retailer (online) I've seen that carries the whole line of their malts. I wish...

I bottled my kolsch made with Mecca Grade malts and Liberty hops. That malt is no joke! It tastes so good, I've been doing a little dance in the kitchen the whole evening while sipping on the leftovers. Definitely making this again, probably a double batch!

Yup. The ring is made of unwanted bitter stuff (hops residue, bitter proteins, yeast and such) so it's a good thing. Any bits that might fall in when you move the fermenter will settle to the bottom in time.

I'm glad your first brew went well! Pretty soon you'll drink a commercial beer and think to yourself "I think I can make a better version of this..."

I've heard Imperial Pub and WLP002 are similar strains with Pub being the closest to the actual Fuller's yeast, so the cottage cheese looking flocculation is normal. But the flecks look like scorched extract to me.

I'd try to clean that rust out with some kind of rust remover, like maybe Bon Ami or Bar Keepers Friend then coat the inside of the bell with candle wax if you can. If you leave the rust you're going to end up with the caps getting stuck in there.

Wow, I had no idea California Ale yeast flocc'ed that hard. I've never used it. That's crazy!

My shiny new Silver Serpent immersion chiller was delivered! No more kitchen sink ice baths!

To me, it just looks like hops matter floating on CO2 bubbles trapped under/in it. I can even make out whole intact hops cones in a couple spots. If it smells ok, taste it. If it tastes ok, keg it!

I don't see a pellicle or mold, and if it smells fine I'd give it little taste.

How does it smell/taste? Have you checked the gravity?

40% pilsner malt 30% flaked wheat 20% white wheat malt 10% flaked oats For my typical brewing, that's WAY more than the 5-6% flaked wheat I normally use in my beers.

Trub.

I brewed a non-Belgian witbier. If that's not a thing, it is now! I don't like Belgian yeast character, but love everything that goes into a witbier so I pitched WY2565 because I'm obsessed with it. First time brewing with: Hallertauer, grains of paradise, fresh orange peel, chamomile...

Welcome to the community! I always love reading about people brewing in tropical parts of the world.

The Ss Brewtech 5.5 gal kettle is on clearance right now for 109.00. It has a dip tube and trub dam, and I do 1.25 and 2.5 gallon BIAB batches in it on my stovetop. I couldn't ask for anything more.

Adding measured amounts of sugar directly to the bottles or carb drops or Dominos Dots mini sugar cubes is what many people do, which would allow you to bottle directly from the bucket.

1st & unequivocally the best: Lollapalooza 1992. Rage Against the Machine, Pearl Jam, Ice Cube, Soundgarden, Ministry, The Jesus & Mary Chain, and Red Hot Chili Peppers all in one epic day. Last: Coheed & Cambria

This is on my to-do list for this fall as well.

What an awesome start to your brewing journey! (Welcome, from another Minnesotan!)