Well, I moved our brew into a secondary fermenter today. It looked like things had slowed down sufficently, next time I am going to use SG readings. As you will see in the pics there was a good amount of trub, so I imagine moving the brew to the secondary will help matters. We are already planning our next one, a nut brown ale, which will be a little more tame than the Kolsch. Doing the first one has definitely helped us get an idea and we will be putting everyone's suggestions to work on the next one!

Pictures: http://brewhaha.shutterfly.com/action/

cooling your wort before you move to your fermenter is going to help a lot. the cold break gets rid of a ton of grap. when you cool your wort int he brew pot next time you'll see a whole bunch of crap that will sort of stick together as it cools.

(also did a quick edit on you post to put a clickable link to you pics)

I think I have my filtering method working just right for me. It involves sanitizing some more gear to accomplish, but the time you save in the long run makes it worth it.

Since I'm doing full 5 gallon batches in the brewpot now, my little hand strainer just ain't cuttin' it. Awhile back I had purchased one of those large handled strainers to put on top of a bucket but never really used it. This last batch I did, it came in very handy. Instead of just pouring the full batch straight into the carboy via the funnel and small filter in the funnel, I first sanitize either my fermenter bucket or bottling bucket and then place the large strainer (sanitized) on top. Since it coverd the entire area of the top of the bucket, I just dump the whole 5 gallons in the bucket and the medium mesh strainer catches all of the whole hops and/or a good portion of the pellet hop remains. From there, I can just pour the bucket into the carboy through the filtered funnel and that filter is fine enough to catch the majority of any remain pellet hops and anything else without clogging up too quickly. I've found eliminates the problem of clogging up smaller filters while still getting a majority of the solid matter out of the wort.

With my all grain brewing now, I'm trying to cut my time on as much as possible. I did a batch last night and another one the night before and have cut the process from about 7 to six hours from begining to end. My biggest bottleneck is my little kitchen stove just takes to long to bring 5 gallons to temperature. Annoying, but I can live with it.