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I would make a 1-1.5 litre starter with all the 100ml just to get things going.

I use Magnum or CTZ, depending on the beer.

Im not quite sure what you mean but I presume that you feel that the beer (not the starter) has lag time. It is normal for fermentation at low temperature is calm. Sometimes so much that it seems that it has not even started even though it has. I would bet that if you pitch a good starter and...

+1 what @jschein wrote.

If you want, and really like, light beers I would leave out the oats. I like simplicity and I would add all the hops before the boil and boil them+DME for 15 min. I have done quite a few of these and they have ranged from good to great. Search for "15 min pale ale" on youtube and you'll see...

Probably temperature change and/or change in atmospheric preassure.

I once went outside with a red jacket, and the rain started to pour down. Worst weather ever.

The one with the lowest temperature. Seriously, you need to define "coolest". Atleast to some degree (pun intended). Lager, Ale? Belgian? To make sour beer? The most versitle? The most popular?

CO2 comming out of solution, absolutley. Both because preassure wants to equalize and higher temperature means less ability to hold CO2.

http://www.clearbeerdraughtsystem.com/ will fix that for you. Use them in all my kegs.

They were sold under the "Styrian Golding" name before. Now they are not allowed to do so but each must be sold under its own name. There is no way to know what variant you bought.

I don't know what kind of math you use, but something is not correct in your calculations :)

If it is an easy yeast to find, dump it. If it is a hard to find yeast, make a starter and build it up again.

Looks fine to me. I presume you would add the 0.8kg at the end of the boil. Im not a fan of US-05 but alot of people swear by the yeast and atleast it is reliable.

I would not consider two packs of 10g to be underpitch but it ofcourse depends. Three factors would be, yeast age, package storage and gravity of wort. Like you say there are vastly diffrent numbers of how many cells are actually in a gram of dry yeast. I don't know but I think too many...

If it was an underpitch or not depends ofcourse on ones definition of underpitch. Magrove Jack claims that M54 contains > 5*10^9 cells/g. If you have a 5.5 gallons of 1.044 wort, pitch one packet (10g) of yeast, on the lows side of MG's density claim, you would pitch about 0.22 million...

Nottingham finish quick, clean and drops very clear for me.

Just counter preassure fill it. Very easy with a keg.

When you pitch a good amout of healty yeast, in a moderate strenght wort,the fermentation can be very fast. It does not hurt to let it sit for a day or two extra, or even more if you want it t clear up a bit and let the yeast drop. For the last year, I dont think I have had any ale that took...

For saftey, I would boil it, cool it and pour it in.