I just popped the cap off my first ale and it tastes like vinegar and was barely carbed.
I steeped 4oz of Debittered Black Malt for 30 mins at 155F in 2 g of spring water, then boiled 6lbs of light DME with 1 oz of Cascade and 1 oz of Centennial hops for 1 hour. Quickly cooled in an ice bath and mixed into 3 g of spring water and pitched a starter of S04 yeast at 70F and fermented in primary 3 weeks.
I racked onto 5oz of water/priming sugar solution and bottled a week ago. When I bottled, the top of the beer had a slight oily look.