Good Luck and enjoy!
I find it useful when doing extracts to compartmentalize in my mind the ingredients by type:
(crystal malt)-- steep this is grain bag before the boil
(Alexander Pale Male; Alexander kicker; Muntons Spraymalt)-- add these at either the beginning or at beginning and end of boil
bittering-- add at beginning
flavor-- add at 30 and/or 45 minutes into the boil (recipes and style vary)
aroma-- add at the end
--- after the boil, after been cooled, pitch
Most things should fall into one of these categories.
Curious about letting something settle to the bottom and siphon it off. Where did you read about that? Oh, I guess you are referring the trub and cold break and hot break (if you have any) and hoppy bits and detritus. You can siphon off them, or use a (sanitized) strainer, or simply let them settle to the bottom of your kettle and not add them to, or you could simply add them to your fermenter and not worry about them. I've never strained them. They just settle to the bottom of the fermenter and don't hurt anything. Although I'm beginning to think I *will* start straining in the future. My trub (gunk that, along with dead yeast, settles to the bottom of the fermentor) has begun to get a bit too high when it comes to bottling.
Once it's determined that Bob's Net Works makes fishing equipment there's really no point discussing why nylon woven rope is not a good choice for the router and server needs of your online presence.