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aluminium is not compatable with caustic soda so this is a limitation for your cleaning. Then of course the potential health risks

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

I am going to try a fan to break bubbles

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...

UV light rects with hopcompounds to form lightstruck compound or MBT. Colour maybe points to oxidation from high air content

Thats too high (71C) - precisely the temp to make a low alc beer, which is why your FG is so high. You need to go to 150F (65C)

Sorry, I'm from South Africa where we went metric in 1971. deg F is foreign to me and 0to 100 makes more sense

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...

Video clip with my 4 vessel brewhouse in the background. I hope to publish the 1st brew video soon http://youtu.be/UAE4Nd6T37k

I have a video of milling using a 500W/220V variable speed drill http://youtube/UAE4Nd6T37k

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