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Here, here. Here, here. (Porter is so good it deserves two)

Looking good. Keep posting pics.

Pitch it into a 1.020 starter and see what it does.

If you hadn't dry hopped, I would say bottle from there but with a bunch of hops in the bucket you may have problems with a plugged spigot, unless you dry hopped in sacks. Your going to mix up all that sediment when you mix in your priming solution. You may plug your spigot, your bottle filler...

Did you make him spit the beer back out?

It should be fine. You the some pressure built up in the carboy that will help keep stuff out. I fill my airlock with vodka or bourbon to keep it from drying out.

When you FG doesn't change after a few days its done. You won't get much alcohol out of a beer that starts at 1.035.

Messier then you want to clean. But on the bright side you've got a pretty good fermentation going on in there. Good luck.

Yes, starsan is no rinse so you shouldn't have any problems,

Sounds like you did everything right, you should be fine. just remember to sanitize the lip of the carboy before you pour it out.

You could try covering it with a heating pad in the frig. You would really have to watch the temp though and your frig would be working overtime to keep everything else cool.

I think I would rather be overly cautious then realistic. I want the best beer possible, so I don't want to take any chances infecting it when simple sanitary procedures can be taken. Yes your thief may be sanitary but you've exposed the beer to air which is full of wild yeast and bacteria...

I've really overprimed beer before and didn't get bottle bombs. What you might do is give those bottles only two weeks to carb then put them in the frig to stop the yeast.

I see your point.

Did you degas the sample before you checked it? Pour your sample back and forth between two cups 10-20 times then take a hydro reading. But I agree with SittingDuck and Vinny. Give it time.

Use it to prime your bottles. Boil it with the proper amount of sugar and you added flavor back into your beer instead of water. I drink some of it but most of it goes for priming.

You have to stir the beer, racking on the priming solution will not mix it evenly. The priming sugar's gravity is so high it just stays on the bottom. Just gently stir it like Bill said. I gently stir mine every 6 bottles of so and have had no ill effects.

You want to measure the temp of the beer not the air temp. Tape a thermometer to the carboy or bucket, cover it with some sort of insulation so it doesn't read the air temp. This will tell you what temp your beer is. A fermenting beer will be 5-10 degrees higher then ambient temperature...

The amount of fermentables that would be in the samples is miniscule. I wouldn't even worry about it.

Make sure you corrected for temperature. 2 points is nothing don't worry about it. And don't worry if you don't make it to 1.010. You may not make it if your wort is not fermentable enough.