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I am sure you will hate this but the future is electric :)

The beer could flow back to you regulator but not to your CO2 cylinder. There is to much pressure in the CO2 cylinder for the beer "backflow" into it. Well maybe; if your keg had more pressure and the CO2 tank was empty? Unlikely.So what happened?

I see a 1 eyed Koala bear;)

Also based on your original volume: 1 gallon boil off on 5 gallon almost 20 % on a 10 gallon around 10% So it may yield you 10 gravity points in the first case only 5 on the second.

I set mine at 30 psi for about 36 hours at 40 F. A few more days at serving pressure and the beer is good enough for me.But I have been known to carbonate a keg under 10 minutes.Don't be afraid to play around. You can always degas or add more.

I stopped running the pump and recirculate for 60 min during the mash.

I live in "upstate" NY and make beers whit snow only. They are perfect. Unfortunately it takes my entire propane tank to make a 10 gallon batch.

5 week old Pilsner.

5 week old Pils. Lagering for wussy's. I am only kidding. Cheers

I have 10;a solid metric number.

Hi she. They are beautiful.What kind of oven are you using? I hate mine gas oven;it took 2.5 hours to roast potatoes today.

I never heard about this why?

Ham hocks....Boiled for a few hours, now in the oven for a few more. Roasted red potatoes and onions.

As a kid growing up in Hungary (Europe) I remember to pick the red current off the bushes. What a flavor explosion of sweet and sour. I think that would be the perfect addition for this kind of brews. I live in upstate NY, no such thing in the stores here fresh or dried. Ever.

You mean ferment?? Yes.

I made mine on 2-8-14. Sitting in the secondary about a year now. Thinking about the the same.

What ever I can find in my kegs��

I am not into the technical terms and styles so don't quote me on this. I make simple beers I like. However I recall something about hard boil can create sweet, caramel, candy like flavors almost like the candy syrup.

OG 1.078 FG 1.011. The yeast did a great job with 86% attenuation. Maybe what you tasting is the result of the hard boil also. When I make my barley wine I tend to boil longer and harder. Even with over 100 IBU it taste malty, sweet not not something I would drink one after another.

I did a quick calculation on Brewmate and these fermentables should yield around 1.060 OG in 5 gallons (19 liters or so). At this gravity I would put more hops in. You won't get much of the bitterness but the aroma we like in hoppy beers. You will improve the beer for sure.