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Oh and DO tell us how it turns out, that part is important too ;)

As everyone has already said, leave it alone! You'll be much happier, what happens in the primary just cannot happen in the secondary or bottles; and it take a few weeks for that to happen. Tide yourself over with some beer you haven't tried and build your collection of bottles for the...

Its not done. Give it at least 2 weeks in the primary. If you were to bottle at this stage your probably all but guaranteeing yourself bottle bombs. That said, nothing is wrong from what you've said. You had a very vigorous fermentation which is good, and now the yeast need a few weeks to...

Personally I would up the rye and lose the roasted barley. Round out the crystal to a full pound or a 120L variety for color if you concern about that kind of thing.

There are sugars in chilies and cocoa nibs both. So the yeast is probably going to town on that. Provided you had good sanitation I say RDWHAHB

Saflager S-23 can produce crisp lager flavors at higher temps (no higher than 60 though, I've read about some estery disasters with it too; light clean beers really showcase your mistakes!) so you might get away with it in the basement if you are in a cold climate. The real defining thing...

I believe Rebel Brewer carries Bullion if you are having trouble finding them.

Let us know what happens after 48 hours, 12 just isn't enough

For the record, I don't think Maillard reactors start to occur until ~300F. Possible if your extract gets stuck to the bottom of the pot, but not generally possible at a nice ever rolling boil.

Obviously the people that made your hydrometer have never made a wee heavy or a big stout.

I did not Rye with that woman, Cain's Pale Ale

Looks good! Tell us how it turns out!

Good quality spices will improve things immensely. I like the "Spice Islands" brand myself, freshness counts too, at least as much if not more than quality.

If your getting bugs in it I would cover with plastic wrap and poke a few holes in it with a pin... Though most airlocks have covers

I'm planning to do a partial mash in the next couple weeks. Why would I want to try and calculate the appropriate amount of water for the whole batch and not just top up as needed once it goes into the fermenter?

Holy cow

Look like beer!

Which has a stronger biscuit character, biscuit malt or victory malt?

You'll want to get a starter going from old yeast before you pitch. Should still be viable with some care.

That's unfortunate, that doesn't look at all like infected beer, not even close. Tastes change and mellow as time goes on. If you still have an active krausen (which you did in the pictures) the beer rarely tastes really good, it isn't finished! Try to give it more time in the future...