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Maybe it wasn't stirred when you took that sample and you got the heavier sugars? What was the OG into the fermenter?

Now that it's almost done fermenting, a reading isn't going to tell you much. You might as well leave it alone and check it in a few days. If all looks good let is sit for a couple more weeks and you good to go!

Is it an extract? That's double the OG. Maybe it wasn't stirred when you took your hydrometer reading. I would re check it.

I had a feeling it was his book. I have his- Complete Hand Book Of Home Brewing. That's how I learned in the late 80's. It's a very comprehensive book, just a little dated.

A grant is just a vessel used to collect the wort as it comes out of the mash tun , before it goes into boiler. Most homebrewers just sparge right into the boiler. A grant can be used to check flow rate and clarity. I used to use one before I had 2 pumps, now I just vorlauf and pump right...

Like everyone said , It looks normal. Hops are oily and leave a "slick" on top which kinda traps anything that may float up.

It shouldn't be the poppet being he said QD was on. Maybe the Oring on the post. Is it leaking at the base of the post?

Dou you have any food grade lube? If not try wetting the O ring with water or starsan to help it seal and check mating surfaces for nicks, burrs etc.....

It's just a little C02 coming out of suspension. Keg it when ready.

New O ring, or try tightening the post a little.

That really sounds like an air leak. Double check the fittings. The other things I would do is lower serving pressure to 8 lbs.(remember to relive keg pressure) and re-try the shorter hose lengths. Also make sure your gauge is working right.

I only do 10's and 70-80 mins. is right where I'm at and I usually get 84% efficiency. I want to speed it up too, but always chicken out.

Maybe cut the roast barley down to 8oz? I think 1.5 lbs. will make it too dry. You'll really like Beersmith.

You should get Beersmith. lol. I came up with an OG of 1.080 at 65% eff. Personally I wouldn't use roast barley, that's going to make the beer dry. like a Guiness. then I would add dark crystal for sweetness and then maybe dump a pound of dark brown sugar in at end of boil to bump OG a bit...

As said, the one roller is passive and if grains are getting through un-milled the gap needs to be tightened. I use .032 and do malt conditioning. I think the rollers stick because of the weight/amount of the grain in the hopper. I posted THIS awhile ago and besides being able to put 20 LBS. at...

That crush looks perfect. If you want to leave the hulls more intact, try Malt conditioning I have it down to where I put the grain in a bucket, spray it with the mist setting from a garden hose nozzle, mix it around by hand and repeat until I think it's good. (I have a potable water hose I...

How much gypsum did you add? When I first started messing with my water, (which is very soft) I tried "balancing" the sulfate and chloride ratios for different styles and quickly found out I do not like sulfates in my beer. To me it left a strange taste on the back of my tongue. You can try...

I haven't bottled anything in 18 or so years but, I think you may have to stir it (gently) to disperse the sugar evenly.

Is there anything that would add calcium without affecting ph?

I doubt it will ferment in 24 hours and it will definitely make a horrible beer. From what I understand the turbo type yeasts don't even make a good beer for distilling.