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You're worried about oxidation of the wort. You should absolutely try to avoid splashing or any other oxygen pickup while the wort is hot. Oxidation will cause a dry cardboard flavor in your beer. Same goes for this batch sparging I've been reading about. Your wort will oxidize, no matter...

You could filter and then krausen with a small amount of fermenting wort. That allows you to filter the bulk sediment, old yeast, haze, etc while still gaining the benefits of natural carbonation. Keg carbonating and then bottling is a good option. You CAN filter carbonated beer - that's how...

I agree that lack of a secondary doesn't necessarily impact clarity and carbonation, but you ARE going to impact flavor. Especially autolyzed yeast, if you're sitting on yeast for long periods of time.

Taking consistent gravity measurements can really help you improve your beer. You'll begin to understand more about how your yeast works - and brewing is really just about keeping your yeast happy. In general, if you've got a happy yeast, your beer is going to be good. Personally I take...

Traditional fermentation times are areound 9-12 days for lagers, 2-4 days for ales. Secondary flavor maturation is a matter of taste. If your formula, yeast, fermentation regime permit, you can certainly get away with shorter times to packaging and serving. Many of the English beers are...