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Use one of the online calculators: http://www.northernbrewer.com/priming-sugar-calculator/ Looks like style is around 2.2 vol, which means 4oz will be in the range, depending upon temp. and volume of beer you are bottling.

Yes, it can be done cheap in much the manner you are describing. There are a lot of good postings in the DIY section that talk about folks building/modifying their own equipment. Here's a link: https://www.homebrewtalk.com/f51/ I all grain in a cooler my dad gave me (free) as a MT, my extract...

I would think you'd only need to sanitize the tube and stone that has direct contact with wort. As long as you keep it fairly clean between uses, you should be okay. I just got the Williams kit (http://www.williamsbrewing.com/WILLIAMS-OXYGEN-AERATION-SYSTEM-P699.aspx) only $5 more than your...

I try to get mine as close to the vessel as possible. When fermenting, I sandwich it between a small piece of bubble wrap and the ale pail with a piece of tape. The bubble wrap insulates it from the ambient air, forcing it to pick up on the temp of the ale pail (and fermenting beer insdie). This...

Sounds like you want to make a counter-flow chiller. Here's more information: https://www.homebrewtalk.com/wiki/index.php/How_to_make_a_Counter_Flow_Chiller

Actually, nitrogen propels the agent in dry chemical extinguishers. CO2 are their own class of extinguisher.

I'd recommend taking it to a fire extinguisher service company. They can usually refill as well as pressure test CO2 tanks.

Ok, 48 is too cold. You want to get your fermenters into a warmer (60-65) constant temperature environment. I find my hallway closet works perfectly. Yes, if the top of your bucket is bulging daily - that's a good sign. That means the yeast are still working, just slower. Do you not have an...

I think I have more questions for you than answers. What temp have you been fermenting these batches at? If it's been too cold for the yeast, that will have stalled your fermentation. Have you taken gravity readings over a three day period and they have remained consistent? Perhaps you have a...

I like this calculator: http://www.tastybrew.com/calculators/priming.html

I'm guessing, yes, but I'll ask: have you changed all the o-rings? Also, my kegs had plastic gas dip tubes that smelled like soda. I replaced those with new ones (Williams Brewing sells them - standard stainless won't fit.)

The most recent (May/June 2013) issue of BYO has a pretty technical article on using plastic. From what I got from the graphs, yes, more oxygen gets in, but if you do it for short periods (2-3 months) it's not a problem. Even at longer times, it didn't appear catastrophic, just lets more oxygen...

You should be fine then. I just dump it all in at the beginning and have never had any issues.

I like to put my priming solution in the bottling bucket and then rack the beer on top. It self stirs then. Here's a good thread with bottling info: https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/

I am in the planning stages of the same idea (though on a smaller scale). I was planning to go with a nested tube design (1" inside 2" PVC) with a fan pushing air up the 1" and then letting it fall back through the gap between the two pipes. I just ordered two squirrel cage fans from Surplus...

Nice idea! I usually give my dog antler sheds I find, but this may be a better idea for a few.

I use a 52qt (13 gal) rectangle cooler for 5 gallon batches. I made a manifold out of CPVC to get the wort out. I don't lose much heat - I add my water, close the lid and through a weight on it to make sure it's a good seal. I also pre-heat my tun with hot tap water. I like having the extra...

Why do you think you'd have bottle bombs? I've never had one with 10 batches or so bottled. As long as you used the right amount of bottling sugar, let it mix in the bottling bucket well, and only bottled after reaching FG, you should be fine.

Did you zest the orange and grapefruit yourself? If you did, you may have gotten some of the white pithy part under the zest. This will give a bitter taste. I did this with a cream ale I did last summer where I added lime zest. So bitter in the beginning it was tough to drink. The last few...

I pretty much always just sprinkle the yeast and it ends up just fine. Any visible signs of fermentation yet (bubbles in airlock)?