Yes you get a JG 1/2 in fitting that will screw into the back of a lot of taps.
look at their website catalog under Female adaptor 1/2" x 3/8". I cant speak for the ebay tap though
sugar is 100% fermentable so will yield alcohol without body and will dilute malt flavour. This may be accepatable or even desired depending on the style you are making - a crisp clean dry lager for a session beer in hot weather
fermentation time depends on many factors such as yeast pitching rate, temperature , gravity and dissolved oxygen. It is possible to ferment out within 3 days
Aeration - I use a nebuliser 30litres per minute - I use a closed pipe with holes made with a needle
Ideally there should be no uncrushed corns, although maximum intact husk to assist with wort separation, and not too much flour. Definately too coarse, mostly uncrushed in fact. Agree - must tighten the mill gap
Have a look at my crush
http://www.youtube.com/watch?v=UAE4Nd6T37k&feature=youtu.be
Actually should not be sweet - sweet sugars are fermentable- dextrins are much less sweet - full bodied yes but residual sweetness indicates incomplete attenuation
The FG generally is determined by the mashing regime - what brewers refer to as the LE or Limit extract (sometimes called LA - limit attenuation) a long mash at 150 and 160 will lower LE. Attenuation is guaged by the PE (present extract)-LE difference, PE-LE. Commercially LE is measured in the...
high temp - yes at around 70-76C you will get a lot of dextrins and less fermentable sugars. This is how low alcohol beers are mashed. B amylase is active which will produce unfermenatable dextrins mostly.
Long time will help produce more fermentable extract but important to mash at lower temps...
also add a ball valve to the pump discharge. Mount the pump vertically. Using the valve bleed off any air to prime the pump. start the pump with the valve closed then open slowly to the required flow