Please forgive the questions

I've been reviewing the prior threads looking for the answers to my questions, but I'm getting lost and confused so please excuse me asking a question tht has already been asked...

Here's the particulars - I've brewed a Bavarian Pilsner. I primaried for 8 days and sent it to the Corny.

Questions:

1. What temp should I be conditioning at? I was told by a friend that it should be cold, and I read that 65 is sufficient.

2. Was 1 week in the primary too short? There was very little action taking place. 1 bubble every minute and a half.

3. I force carbed my last batch and it came out ok. I drank it a bit early I believe. I want to take this one slower. How long should it take at 10# of pressure to be carbed?

Thanks!!

If you used a lager yeast, you should condition at 30F for 2-3 months.
One week is really fast for a lager yeast, but nominal for an ale yeast.
At 10#, it should carb in a week.

It was an ale yeast. I made a starter and I had activity within 1 hour. I added the entire starter to the wort the next day and it had Krausen within 8 hours that was pushing through the ferm lock. I have never had a wort get so active so fast.

Thanks for the info.