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I would use the northern brewer Priming Sugar calculator to figure out how much sugar to add. The link below will take you there, it works well and gives you a good measure regardless of what type of sugar you plan on using. http://www.northernbrewer.com/priming-sugar-calculator/ I don't...

That's nothing to worry about, that gauge is only accurate at room temperature (tank outside the fridge). If you set your tank outside the keezer that gauge will be a little more accurate. You have nothing to worry about if you can purge co2 from a keg and it refills right away.

Its possible that the yeast is still alive and has just gone dormant waiting for more food. I guess you could just treat it like you had a very long secondary and pitch more priming sugar in the hopes that the yeast will pick back up and start fermenting again. I have left a beer in secondary...

You can definitely still force carbonate it and reach whatever level of carbonation you're looking for. That doesn't necessarily mean you'll be really happy with how it tastes. Did you purge all of the oxygen out of the keg when you filled it? How have you been storing it for the last 4...