[duboman]

Sounds like a great day Justin!!

Looks like you took a lot of good notes as well which will help you tweak things in the process so the next brew days goes that much smoother!

Cheers!
Gary

[S. cerevisiae]

I have never been able to consistently hit my post boil batch size target exactly. I usually aim to end up 0.25-0.5G below my batch size target and then top up with water. This of course decreases the SG.

Do you allow for kettle losses above beyond too high of an evaporation rate when you formulate a recipe?

[tommymorris]

I have never been able to consistently hit my post boil batch size target exactly. I usually aim to end up 0.25-0.5G below my batch size target and then top up with water. This of course decreases the SG.

Do you allow for kettle losses above beyond too high of an evaporation rate when you formulate a recipe?

I pour everything in the fermenter.

[flbrewer]

Just an update...I do have a bit of these little white things in the boil from the mash..no big chunks or hulls.

Just a follow up on this picture. Is it generally ok for these parts of the malt to get into the wort? Is this an issue with my MLT allowing too much "stuff" through?

[JT]

Just a follow up on this picture. Is it generally ok for these parts of the malt to get into the wort? Is this an issue with my MLT allowing too much "stuff" through?

You're fine.

Editing to expand a bit.  If you introduced too much grain into your boil the off flavor you would produce is called astringency, described as a mouth puckering dryness.  I think Palmer referred to it as similar to sucking on a tea bag.  (let the jokes begin)  I believe this would take a significant amount of grain. 
I think a more common cause for astringency would be inappropriate mash pH that resulted in tannin extraction from the grains.  I've definitely done this before I decided it was in my best interest to learn about water.  Luckily, brewers have a fix: Bru'n Water software from Martin. 
What I see in your kettle is nothing to worry about at all.