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I'd say end of boil and stir well, no clumps.

From what I can make out I'd say no. I can still see some hulls uncrushed and very little flour material. You want to see some flour in there.

You should be fine, southern exposure is the best.

Leave it alone. There is no reason to secondary unless you are dry hopping, adding fruit etc. 3 weeks in primary then check FG, check it again in a couple days, if it's the same it's ready to bottle.

Table sugar is fine, here's a calculator: http://www.tastybrew.com/calculators/priming.html

Probably not a good idea to aerate or put oxygen into the beer at this point. Next time get a hose that goes all the way down to the bottom of your secondary so you don't aerate your brew or better yet just leave it in the primary unless you are dry hopping, adding fruit etc.

Here's a nice pot for the money. http://www.amazon.com/dp/B000VXHKMC/?tag=skimlinks_replacement-20

Going to brew a wheat beer this weekend, these are the hops I have on hand, chinook, cascade, willamette and liberty. Any suggestions for amounts and time?

Walmart has a nice digital scale that weighs grams, ounces and pounds, up to 10lbs. I can weigh my hops in ounces and my grains up to 10 lbs., LME, DME, or whatever. Has a tare feature also. Seems accurate and it's only $19.95, in the housewares section, made by Mainstays.

Looks good, I mash for 75 minutes or so and get about 75% efficiency. Plan on losing at least 1/2 gallon of water to the grains even if you drain and squeeze well. I'd go with 7 gallons or so to get 5 gallons to the fermenter.

I think putting them in BIG pots would be the way to go if you want to take them with you when you move, should be alright for first year.

I cold crashed my first batch and it carbed up just fine in 16oz. Grolsch bottles. Was actually carbed up in one week, primed with corn sugar.

Just trying to give you other options. That bayou pot ships for free. I've got the other pot, the 13 gallon aluminum and it's heavy duty and cleanup is easy with a little dish soap and a sponge. The kettle you're getting is nice and should serve you well for many years of brewing.

Or drill your own holes and get this: http://www.amazon.com/dp/B000VXHKMC/?tag=skimlinks_replacement-20 or http://www.amazon.com/dp/B0072NG0JI/?tag=skimlinks_replacement-20

My first batch was a wheat that blew and it came out just fine.

+1 for the blowoff tube.

Always, if you pitch too warm or have a small headspace you will blow the airlock, from my limited experience, just better safe than sorry.

Nice! Can't wait to hit some garage sales as the weather warms up here.

I'd definately try the above approach to try and salvage your brew. What are your sanatation procedures, what kind of sanatizer do you use?

Can't find a calculator that uses turbinado sugar for priming. I'm assuming it's close to regular granulated sugar. Hope to get an answer soon as I'm almost ready to bottle, if not I'll just use regular table/granulated sugar as I have the calculation for that.