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Probably 7.2 lbs.

Dextrine malt, carafoam, or crystal 10 would all work

It's the liquid which makes the air lock, so you will have no issues

You can preheat the water 5 to 10 degrees over your desired mash-in temp to let it bring the cooler temp up, then stir and check with the lid on until it reaches the correct mash-in temp, for instance 168 degree, but if the temp drops below the say 152 desired temp after mash-in then add a...

I also agreed with respect to the temp drop, that is odd. I used to use a 10 gal igloo cooler and now use an aluminum pot wrapped with bubble wrap. I never saw the temp drop more than 5 degrees over a 60 minute mash. I batch sparge also and usually go with 168 to 170 degree water which gets me...

Grain crush can affect the efficiency a lot. I used to crush it at the brew store but efficiency was bad so I bought my own small mill and now my efficiency is around 75%

In terms of using bg12 burners, I have 2 of them on my brew stand and I think 2.5 to 3 inches between top if burner to pot bottom is ideal, mine are 3 inches.

I actually used safale-05, it is a generic yeast which doesn't impart many yeast flavored so I would say it would be ideal. Just watch your sanitation techniques and you will be fine.

Sounds like the yeast settled out rather quickly. I brewed this clone from all- grain last weekend and used two packs of dry yeast which were rehydrated and it was going strong for 5 days. I would make another starter and add it in to make sure.

I use a 3 inch stainless steel hose clamp to cinch the bung down. Works everytime and is reusable. Get them at any auto parts store or lowes or Home Depot.

Here is my 3-tier all-grain setup which I converted from propane to natural gas recently: