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You should ferment at around 10c. If you're making a 5 gallon batch, make sure to pitch at least 2 packs of yeast.

I get the feeling you're just using your fridge's internal controls to measure the temperature. Instead, I would recommend picking up a temperature controller and tape the probe to the outside of your fermentation vessel. It will cycle your fridge on/off to hold your beer at your precise fermentation temperature.

If just kept at ambient temps, your beer will actually ferment warmer than ambient (probably 4-10 degrees F warmer). Temp swings up and down as fermentation ramps up and tapers off can be detrimental to your yeast performance.

Sounds fishy. I don't think there's going to be much enzymatic activity left after an hour long boil.

Edit: Did some quick research and found a study showing reduced staleness. Not sure how it works, but it could be legit.