re: Homebrewing: All Grain Mash Tun

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1) Is the PH stabilizer necessary? or is this mainly for "bad" water? Do yall use it?

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No, but I think it can help.

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2) All the videos i've seen, show adding water to your mash tun first, then adding the grains. However, in how to brew, and complete joy, they say to add the grain first. Does it matter?

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This is to pre-heat your mash tun so when you dough in your mash temp won't drop drastically.

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3) What temps should the sparge water be? below 170?

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I think 170 is a good start but be sure not to just pour directly on top of the grains with that 170. everyone I see uses some sort of bowl or Tupperware to distribute the water around the grains more evenly.

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4) All of the videos I've seen, either a manifold or SS filter was used. What are the benefits of a false bottom over the other 2 options? Better grain bed stability?

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There's a $10 stainless screen on Homebrewfinds.com I just bought one of them for my boil kettle to strain some of the trub.