It wouldn't take too much time to search these forums (or use our old friend google) for the answer to all of those fine and valid questions. But I'll put in my 2c on the topic.
Do you do it with every beer?
I rack to secondary about 99% of the time
Most experienced brewers will.
When do you do it?
That's a big question. Some have hard rules like "one week" or "when you're 75% of the way to FG" or "always after 2 days".
Personally when I rack depends on what I'm brewing (later for lagers and high gravity beers - up to 10 days, less for ales) and how busy I am in the rest of my life. Generally around 1 week is fine.
How do you do it?
Search the web if you want more detail. There are tons of guides.
But.... basically you get a hose (must be food grade) whose outer diameter matches the inner diameter of your tap. You put your full fermenter on a bench and your empty and sterilised fermenter on the floor close to the full one. You put your sterilised hose in the tap of the full fermenter and put it into the empty one with enough slack to let the beer run in circles around the fermenter rather than sloshing straight down and mixing with air. Once the yeast starts actively fermenting, don't want to add any more oxygen, so try to find a way to rack without making bubbles or sloshes. Practice with water if you need to
(or better yet with diluted iodophor. You may as well sterilise the hose while you learn B)
Why should I do it?
It makes the beer taste better. One week in secondary is like 2 weeks in the bottle, in terms of the maturity of the beer. It conditions better when there is more beer in one place. There are a few things it helps to prevent, like autolysis, but don't be scared of that. That's just a weird thing that heaps of people freak about, but you need extraordinary circumstances to make happen.... anyway, two weeks in secondary is good because
1: clarity. You leave a lot of trub behind in the first fermenter that won't be in your bottles. You leave a second lot in the secondary when you rack to the bottling bucket too.
2: refinement. The yeast has time to clean up after itself and remove some off tastes from the beer.
Well, those are the big 2 really. Nicer tasting, clearer beer. Good enough reasons for me
Also any bulk priming tips people?
I've never been tipped by any bulk priming.
/jk
Check out countrybrewer.com.au's FAQ for a quick primer on priming. There are plenty others. Basically you rack into the priming sugar then bottle. How much sugar? Depends on what you use. Sucrose (yuck) about 7g per litre. Dextrose, about 8-9g/l. LME 11g/l. Adjust according to style.
