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Starting a witbier in a couple of hours.

I move to secondary only after the fermentation is complete.

It does have a weird smell, that's normal

"Sour" smell, especially if it feels like it's burning your nose/eyes if you get a good whiff of it, could be CO2. Like others have said - wait and see, you're probably fine.

Mine is set to around 0.030 - haven't had any issues with stuck sparge. When I do BIAB I just double-crush instead of readjusting.

Not sure about crannberies but I usually add fruit in the secondary

While I toss the solution that I use for santizing big stuff (buckets,carboys etc), I keep starsan solution in a spray bottle for months. Seems to be working fine. P.S. - I've heard somewhere that in an open bucket it will keep for many hours, but in a closed bucket (or in my case spray...

I doubt it - seems pretty normal to me. I have had only a couple of starters that actually showed any significant krausen - all others seemed pretty tame. They all worked just fine once they were pitched though

Like others said - it's just more prone to UV rays but if you keep it in the dark you shouldn't have any problems.

Between 4 and 5 for me I think (with cleanup)

Sure you can - I do this from time to time to check effects of different yeast or dry hopping with different hops