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Yes correct I wasn't thinking about the BIAB. The only problem you have to worry about is efficiency of your mash.

Using two packs of yeast in the starter will just get you there faster. I feel like that's kind of a waste of money because the yeast in one pack will more than double in your starter. And this is just my opinion and experience but I wouldn't worry so much about your starter size I've brewed...

In my several experiences with oats (I use quick oats) using around 10% oats I have had difficulty sparging. It's not impossible but it made it more difficult, I had to stir a lot and mess with the mash to complete the sparge. With almost half oats you will be trying to sparge oatmeal. I would...

"Iron" in its more natural high carbon state is not really used much any more it is probably carbon steel. If its galvanized I don't think that's safe. But if its just steel your main problem will be it rusting fast.

A keggle us a budget friendly option if you can find one. The keg holds 15.5 gal and when you cut off the top it should be plenty big. I don't have one myself but I know a lot of people use them.

You could have just filled your kettle with the 8 gallons and boiled it down to what you wanted. That would give you the OG you wanted

No crystal has available extract just like your base grain. If you didn't ferment it separate the yeast in your beer will.

I know 1/2 bbl kegs do not have the same connections, and I'm not sure about the 1/6 ones. You can use 1 co2 tank and you'll need either a single gauge regulator and a 3 way splitter or a 3 gauge regulator. You'll need the taps and tubing and connections to hook them all together. I'm sure...

Dark Vienna lager. Best beer I've ever made, though I've said that before.

Higher temp mashes usually don't take as long as lower temp (<152). Do an iodine test to make sure all starches are converted

Shouldn't be any issues. I use an Al boil kettle. People say you should boil water in them before the first use to oxidize.

I did the exact same thing. It's such a simple thing to make idk why people pay 50 to 100 bucks for someone to put the band clamps on the tubing for them lol

I think you'd be fine. I've bottled lagers then let them come to room temp for conditioning with no ill effects. Same thing kind of

Gas line not the tap

You could ferment it in your keg in the kegorator. That would save you a lot of trouble keeping the temp steady. Use the tap as an airlock.

I brew a new recipe every time. I tend to brew styles over again but I just always have so many new ideas and I don't usually write down my recipes. Not that that's good advice but its just what I do. I feel like you learn more when trying new recipes.

2) you could probably only do 3 gal batches unless you do partial mash and add extract.

1) I think the easiest way to make your own false bottom would be to make a copper or cpvc manifold. If the cooler is round you can just get 8 45 degree corners (for cpvc) and make an octagon shape ( a square would work fine as well) or bend copper tubing into a circle that fits the bottom. Then...

I like to add some malt flavor to pale ales. Maybe a pound of Munich or aromatic. You could also add some caramel malt. Those would all also add a hint of color. Just a suggestion.

Could you post the recipe? A lot of partial mash recipes are mainly flavor grains and not much base grain because malt is replaced with extract. So if its a scale of that you could end up with too many unfermentables. The temp doesn't sound too low. Has the initial fermentation stopped or slowed?