Home brewing - whatif

So, I've started home brewing my own beer, yay, and I've been having a bunch of "what if" questions. These questions and their answers are collected here, in no particular order; some of the answers may not be strictly related to the question so I suggest clicking through them and reading a bit more of the original. Simply use your browsers search function to power through the list.

1. What if my brew gets too cold during fermentation:
1. If it is below the temp that the yeast goes dormant, you will halt fermentation.
2. What if I pitch too hot:
1. If it's too hot the yeast will die and not do anything.
2. It can cause the yeast to produce unwanted off-flavors in the beer.
3. What if I spill tap water in my wort:
1. The only time you have to worry about any infection from water from your tap is if it touches an unclean utensil/nozzle etc.
2. By their sheer numbers, 99.99% of the time the yeast will starve out the bacteria.
3. As long as you pitch even remotely healhy yeast, you're fine.
4. What if I open the fermenter during fermentation?
1. You can easily introduce a rogue organism that may sour the beer
2. You can do it, just do it quickly, and make sure EVERYTHING is sanitized...
3. Once the beer is beer...its' less of a chance of a problem.
5. What if I leave the beer in the fermenter for too long? 
1. As long as you protect it from light and keep it as cool as possible (less than 70F-75F-ish) it should be fine.
2. I do not transfer my beer from primary. You can leave them for months with little flavor impact.
3. What you really want to do is make sure attenuation is finished, then give the yeast a little more time to clean up their byproducts.
6. What if I scortch my wort?
1. Scorched sugars are unfermentable so the beer will be sweeter and have less alcohol than intended after fermentation.