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I do something very similar to what you have described. The key differences, I bottle in champagne bottles and I pasteurize in a water bath outdoors. During pasteurization it is not unusual for me to loose up to 10% of my bottles to blown caps. I'd like to find a better method. Let us know...

Lacking both welding equipment and welding skills I cut 9 inch pieces of drill rod and hose clamped them to the legs of my burner to provide a fence of sorts.

I bought an aquarium pump and air stones in an effort to areate my wort, to improve yeast growth. The problem I ran into is foam. Within a minute I had foam trying to escape the carboy. I generally reserve that privilege for krausen and then only during an unusually vigorous fermentation...