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Mix 'em all together. Drop the mixture in as you would have done had you had the full 4 ounces.

Use floating dip tubes and get or make three singe tap jockey boxes. The floating dip tubes will make sediment a non issue and the jockey boxes have enough internal tubing length to cool and de-foam your beer.

Glad to hear it. You might take one to a pool supply store and see if they have something near that size. It looks like about the diameter and thickness of the gasket that seals the clear clean out lid on my pool pump. I have soda kegs and the material is identical to the gaskets on them. I even...

Those look like paint tanks. I see these for sale on the Aliexpress site. I would not be using them for beer. God knows what may have been in them.

How about a dorm fridge with no freezer section in the garage with an Inkbird controller as a fermentation chamber. Technically not "out of the house" but a whole lot cheaper with more purposes it can be used for.

Do you have link to the site you ordered them from you can share? Thanks.

I have been using olive oil for years. One drop off of a toothpick in 5 gallons of wort is all you need. https://winning-homebrew.com/olive-oil-in-beer.html

I fill my Co2 tanks at a nearby paintball shop. They claim their Co2 system has to be squeaky clean to protect the expensive paintball guns. I also have a paintball tank with an adapter I bought online to connect it to a Co2 regulator as a backup.

No issues with head retention or anything flavor related, just great beer without the possibility of contamination/infection of my wort with the oxygen apparatus.

I am going to try using the original long stainless tube and cut the silicone feed to a length where the float ball would almost touch the lid. Then a SS nut attached with friction to the metal feed linked to the ball will give it the stability it needs. This way there seems there is a lot less...

I have been using 1 drop (yes 1 drop) of olive oil from a sanitized eye dropper for years instead trying to oxygenate my wort. Here is a link: Olive Oil in Beer Fermentation Instead of Oxygen - Winning Homebrew

I have a Chugger and a MKII. The Chugger draws more power but is slightly faster than the MKII. Both prime about the same. The Chugger is really picky about being run dry and it is a PIA to take apart, re-expand and smooth the plastic bushing the pump impeller spins on, then reassemble. The...

What temperature are the kegs at? It takes forever to carb a room temp keg, but it sucks up the Co2 in the cold kegerator/keezer.

I think the reason you got a great deal on it is because it is old and low on refrigerant.

Blow dryer...hot setting.

I have two of these. One attached to my HLT and one attached to my boil kettle. Both control 5500 watt water heater elements and work like a charm. Been using them for a couple of years. I got mine from EB but this version is identical...

This the best I can do as far as research for now: https://brulosophy.com/2020/01/27/impact-of-using-olive-oil-as-an-alternative-to-wort-aeration-exbeeriment-results/ White Labs: https://yeastbuddy.files.wordpress.com/2012/08/comparative-sample-report.pdf

I suppose from reading about pitch rates and why you make a starter with a larger number of cells to reduce the "stress" on the yeast in high gravity beers. It would lead one to believe that helping the yeast to thrive more quickly by allowing them to skip a step in their metabolism would result...

It also means less "stress" on the yeast and that actually lowers the chance of off flavors being produced by stressed yeast. Also can mean shorter fermentation times because the yeast are "stronger".

No effect on the head. The oil is metabolized by the yeast.