Okay, Ray, The Duck, and Kealia have brought up important ideas, and they can be crystallized into one sentence, and that sentence just happens to be The Hat's First Rule of Homebrewing:
If you like the beer you made, YOU DID IT RIGHT!!
Certain things, like mash temp, sanitation, pitching temp, fermentation temp, and some others I'm probably not able to recall off the top of my hat, well, those things are sort of canon. Immutable. The Gospel According to Ninkasi. Pitch your yeast at 130 degrees? You're a loser. Pitch at 70 when your fermentation temp is 65? Hey, RDWHAHB
Don't sanitize your carboy before you transfer wort? Dummy! You might still get beer out of it, but it's like driving without your seatbelt. Why take the chance?
The thing is, there are an awful lot of people out there, posting on homebrewing message boards, who think there's only one right way to do this, and that is their way.
Tain't true, friends and neighbors. Simply tain't true.