A few things:
1. Always make a yeast starter, use mrmalty to know how much yeast you need.
2. Letting the beer sit in the primary is about more than just converting sugar to alcohol, it's about letting the yeast clear up the beer and eat some of the off flavors that's may be present.
3. Dry hop in the primary, you could use a bag but its not necessary.
4. Here us my average 1060 ish OG ferm shedule. 20 days in primary check gravity to ensure fg has been reached then dry hop for 10 days in primary.
5. If you like beers like palatte wrecker you'll need to dry hop with at least 3 oz. some beers have as much as 8 oz of dry hop in a 5 gallon batch.
6. Palatte wrecker is one of my favorites and its hard for me to find, I'm jealous.
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale