Mike Tango IPA - Kegged and almost ready to drink

My most recent homebrew was an IPA brewed about 4 weeks ago.  On Monday I kegged it and it has been carbonating since then.  It is not quite fully carbonated yet, but I have been sneaking some tastes so far and it is delicious.  Thought I would share some pictures from my brew day.  These pictures are about a month old at this point, but my next brew day will have current pictures posted.  For the next batch I'm considering either a brown ale, a golden ale, or a porter.  Any suggestions?

Anyways, on to my IPA (which has been named Mike Tango IPA).  First came the yeast starter:

Then 2 days later the brewing began.  The first step to any good brew day is to pick which beer(s) to drink while brewing.  These were some of my choices for the day (I had been to Bootlegger's the day before and picked up some freshies):

Once that is done and you have a beer in hand, you can get down to business.  I do all-grain brewing using two 10 gallon igloo coolers.  First came the mash, 152 degrees for 60 minutes:

 Then recirculating the wort to get ready for the sparge:

 Sparging with 170 degree water for approximately 60 minutes:

 The boil came next.  I used centennial, columbus, cascade, and warrior hops as my hop additions:

 Finally, cooling the wort with an immersion chiller.  Scott gave me the idea of getting a cheap fountain pump (I found one on amazon for $15) and connecting my wort chiller to it and then placing it in a bucket of ice.  It is a great way to cool the wort down quickly, and also recirculates the water so that you don't waste as much:

Now all that's left is for it to finish carbonating and then I can enjoy some Mike Tango IPA homebrew.  My tasting notes of it will come soon.  If you're in the area, stop on by for a pint!