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I would disconnect both the gas and beer line from the keg in addition to shutting off the gas. Last thing you want to come home to is your beer all over the floor.

But it's still only a fridge. Depending on where you are and what the temp is you still may need a source for heating and something to controll when the heat source turns on and off.

Maybe you need a bigger fermenter.

If you've got a three piece air lock use it and put your tube over the centre part of the three piece.

1-2 PSI isn't much at all for dispensing. Have you tried pushing out at a higher pressure just to make sure it's enough to dispense. You could even do with water if you're concerned about carb'ing your wine.

Cleaning your beer lines regularly will do more to protect your beer from tasting sour than keeping that 3m cold all the time. That said redundancy is your friend here. Best to close the bright tank valves between use just in case one of your taps opens up. When you go to pour a beer open...

If this were about the two Keg companies wouldn't admin have shut it off by now?

Have you talked with local home brew shop? Always the best place to start for something like this.

Sometimes the check valves need a bit help opening fully when new. Turn your reg up to about 40 psi and it may open fully. Don't forget to turn the reg back down and don't blast the 40 psi into your keg.

Are degassing your samples before taking the FG?

Time and health are probably the most common. Some may simply lose interest but that is likely more related to the time thing. They have other hobbies that they would rather spend their time doing.

Look like the poppets from original pin locks "coke" kegs. Have never tried them on newer kegs as they aren't commonly found. Were they advertised as universal?

I think you meant Americanization.

They are good indicator of how fresh the beer is. How important the freshness is, is a bit style dependent. Staling will happen over time, but that is more related to packaging and handling. Neither of which anyone can really know. But you can buy from bottle shops that you know are storing...

You can double check by filling with water until you see in it coming through the bottom of the screen then dump that water into a reliable measuring jug or weigh it. You can also increase/decrease your water to grist ratio as you see fit. You will often find people going as low as 2.5 litres...

Using the greater dead space of 7.4 is more conservative of an estimate than the 6.7l provided by Brewfather. You should be right with what you have done. For your mash. Did the mash seem thick or thin once all mixed together? You can always adjust the Brewfather settings to make them your own...

How will you be setting yours up? Did you buy any additional accessories? Keen to what you like about it.

Nice review. How are you cleaning it, CIP or keg washer type set up? And how hot of water have you used? Will the lid hold up to near boiling to pasteurize? Have you dumped yeast? Used a carb stone or any other accessories?

Anyone picked up the SS Apollo yet? Still considering making the purchase but keen to hear what people think of it before dropping that kind of cash.

Sounds like someone had a bad ferment and decided to blame the maltodextrin. Best to give it a go and make your own assessment.