[JT]

So I'm going w. the set and forget for a first timer...added 25-30 PSI, bled off a few times to purge. Set to 12.5 or so PSI @ 40 degrees.

When I draw some samples off of this next week, should I bleed off any pressure? Not sure if this is a best practice or not.

Secondly, I didn't leave the serving tap attached for now, is that standard as well while carbonating?

Your serving pressure technically depends on line length and tap height.  I don't need to change my pressure to serve. 

[flbrewer]

Just tested a pint, not too bad! About three fingers of foam, could have been my pour. I'm going to back it down to 10 PSI and wait another few days to sample again. FWIW, it was under 25 PSI for about 24 hours or so.

Is it a bad sign that there are still bubbles in the beer (in a sample jar) after an hour? Over carbed already?

Here's a quick GIF of the bubbles, just 'cause.

http://gfycat.com/MeagerDampChimneyswift

[tommymorris]

Just tested a pint, not too bad! About three fingers of foam, could have been my pour. I'm going to back it down to 10 PSI and wait another few days to sample again. FWIW, it was under 25 PSI for about 24 hours or so.

Sounds good. Boost carbing is risky. Outside of serving a beer and taking a guess you don't have any way to measure.  You just have to get used to your system.