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Andy, Yes, you will be alright. Clipping it to the side of the strainer basket is no different really than using a drawstring. The only thing I will caution you on is to be careful removing the bag from the strainer basket. Do this away from the boil kettle, as I' seen bags with no...

Place your kettle on a towel or some other object to protect floors/counter from heat. Hook up wort chiller to your faucet similar to a Pur system. Your kitchen faucet should pump cold enough water to cool it down Outlet hose goes down the drain to keep the sink from getting too hot.

1) primary for 10 days, then rack to secondary. Leave in secondary 2-3 weeks 2) I don't monitor my temps religiously. Anywhere from 68-75 degrees Fahrenheit. Temps only really affect how active or inactive yeast is (I.e. how long to totally ferment) 3) tastes vary a lot. When I extract brew...

Leave it in there, and make it an excuse to brew more often.

If you left it in the primary fermenter for 3 weeks sitting on the yeast cake, that can contribute to off flavors. Once the keg is cold, I don't move it back out again until it's gone. It should age ok in the keg and I the fridge. Make sure your temps aren't Arctic too, as too cold and it...

Don't worry about headspace. Just sanitize the heck out of your secondary vessel right before racking and you'll be fine.

Only add sugar after secondary, and immediately before bottling.

Same thing happened to my friend - bath tub shower fixture got bumped and "rained in his brew". Re-boil for 30 minutes, check gravity, and go from there. At least yeast wasn't pitched yet.

I use a custom BIAB bag I made from Voile curtain material. Mine has a draw string for use with my massive 15 gallon kettle and strainer basket. If sewing isn't your bag (pun intended) just lay the material out, place your kettle on flat material, gather it all up so your kettle is inside...

Sorry, meant to type "pressure drops"

Sorry - meant to type "pressure drops"

Yeah. Temp drops and presume drops. Mine reads that I need to order new gas but I just refilled the tank 2 days ago.

True. Essentially my system does that. Only pitch yeast in the carboy, but aerate from boil pot to ale pale, and also (more vigorously) from ale pale to carboy. Gravity does everything in my brewery from siphoning, to aerating.

Forgot to also mention that a fine screen funnel adds good oxygen to the fermentation carboy.

Don't strain after its in your fermenter and yeast is pitched, as oxygenation at this point is bad. If you're concerned about sediment just be careful how you rack it from the fermenter and don't disturb the yeast cake. Before I pitch yeast, I strain the heck out of it. I cool in the boil...

For those of you concerned with PVC and hop utilization, why not: 1) build pvc hop spider 2) dump pellet hops into wort without bags 3) drain wort through ball valve, through the hop spider, and into the fermenter. Basically just making a poor man's purpose made hop filter.