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First of all, I am not a "newbie". And I take offense at your presumption. I merely offered a couple of suggestions as I had experienced a similar problem with a beer. By the way, not all beers will mellow with time. And sometimes beers are just too mellow. My suggestions are just that. Do...

I had that problem with a stout recently. Just thought it was boring. I mentioned it to lhbs owner, and he had 2 suggestions. One was to add some vanilla, and the second was to add oak cubes. I bought the oak cubes, but never uses them. But I thought both were good suggestions. I eventually just...

Will you throw in the Pepsi?

A gallon might be too much. I would just drop the level down to where carboy curves toward the top. You could put the excess in a bomber if you just had to save it. I would wrap the top of the bomber with some sanitized aluminum foil, and then use a some sugar, preferably one of those...

Oh, and you don't want it sealed. You need an airlock or blowoff tube.

You can use same setup. Just need a way to get to lagering temps. 0 Celsius is a bit low. You don't want it to freeze. I won't quote what temp you need because I've only done a couple, and that was a while ago.

I would step up the starter. Couple of advantages. 1, you know the yeast is healthy. 2, it wakes the yeast up, gets them ready. You could still get the 2 vials to help get pitching rate up. My vote is for one big healthy starter.

.5 gal, I would roll with it. Going to be less alcohol, but probably good.

If you only have 15 minutes left, then you've already done hop additions. I would be inclined to just roll with what you have. But it depends I suppose on how much wort you've got.

How much over? Do you have a way to take a gravity reading?

Blanket statements about all kegs being sold are stolen is bs. I live less that 2 miles from a brewery that was selling kegs to home brew club so we can convert them to keggles. In fact I'm pretty sure the brewery sells already converted kegs. If you're buying a keg to convert, you should be...

What is your gravity reading now?

Honey isn't pasteurized, unless a human pasteurized it. But honey is a very clean environment by itself. I don't have all the technical terms, so forgive me. I would just go ahead and add it without boiling it or anything. You might want to heat it up so that it pours easier. To do that, I would...

I just started a spread sheet to figure out what grains I use the most over 6 month to a year. Next time a big grain buy comes around, probably 6 months, I'll be ready. Right now I only buy 1 bag of base malt as I need it, and get specialty grains right before brew day.

+1 like was mentioned, when you moved it you roused the yeast. Proceed as planned.

Get a mash tun set up. A cooler is the easiest. Get it big enough to do 10 gallon batches. You will then have pretty much what you need for all grain. But looks like what's limiting you then from doing 10 gallons is your kettle. That IMHO would be your next move.

At Tasty Weasel aka Oskar Blues having Dale's Pale Ale. Doesn't get any fresher than this!

Stir plate's a nice addition

Making me thirsty! Looks delicious!

It's a lager? How can it be done in 8 days? What yeast did you use, and what temp did you ferment at?