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I have a huge cap collection myself, many different... about 1000 from the local Terrapin Brewery. I'm still trying to find something to do with them!

Just use aluminum foil to cover it. As long as you dont tie it on it will be able to exchange gas and honestly its easier to work with than the foam stopper. I started with a foam stopper but i quickly moved to just using foil for all my starters now.

Do you have access to that 2008 paper and or the relevant info in it? I would like to check it out, although i logically agree that the difference in wort grav wouldnt make much difference in utilization, i would like to read about it.

Well it cant get more bitter in the traditional hop sense because boiling is required for AA isomerization. It may taste bitter if you draw a sample off from that trub/hop debris on the bottom of the fermenter though (I have tried it). Everything will fall out fairly quickly... look at how fast...

Yep i personally find using hops bags harder than just siphoning the wort off the debris/break when im transferring to the fermenter. I always let some break/hops get into the fermenter for sure though, put a little hair on the yeasts' chest... seriously though, having some is good for the yeast.

I second the plastic buckets... ive got about 4 or 5 now. They are really easy to work with. Later you can buy carboys for secondaries but as I tell most people secondaries are really just useful for 2 things most the times with ales, adding something (hops, fruit) or emptying out a primary...

Yea the full boil volume will just reduce the gravity of the boiling wort so you will get higher alpha acid utilization from the hops so it will be more bitter if you do a full volume boil vs partial volume. You can easily use online calculators to adjust your hop additions as long as you know...

Yes as has been said you will be fine with the large fermenter for primary because of the CO2 blanket and the fact that the yeast provide a surface barrier during early fermentation then they work as reducers (opposite of an oxidizer) while they are still in suspension, aka until you are...

What type of fermentation vessel are you using... always use the buckets for my primary and sometimes the airlock bubbles, sometimes no. More or less depends on the seal of the top. If the yeast are metabolizing sugar then they are making CO2 independent on everything else going on with the...

Honestly, when im doing a step starter i usually go about 36 hours on the stir plate for my first starter, since im usually using old yeast ive saved from previous batches, then time my 2nd starter for like 18-24 hours before pitch. Do what you do but its hard to stomach not using the good...

How old was the yeast to start with... if it is old there may not be a large % viable cells left with or without the heat exposure, and as cheezy said, yeast/molds in general are quite hardy creatures. Id give it some time on the stir plate and you may have to chill and build up another starter...