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I actually have the same issue

This is from Devils Backbone Vienna Lager its pretty damn good

My concord kettle had a scratch inside that would rust as soon as I put water in it. I actually buffed it out with really fine grit sandpaper and used bar keepers friend then made up some star san and let it soaked it has not come back hopefully when you cleaned it out it repassivated and will...

You can try scrubbing the threads with bar keepers friend powder rinse it out and let it soak in high concentration of star san

2 oz in 5 gallon batch at most use a de husked roast malt

Classic

I put the sugar in on day 6 and waited until I couldn’t hear the bubbles in the airlock it was day 10 when I took the reading I still have it at 80 and will check it again tomorrow I will probably leave it at 80 for two weeks then start to cool it to drop the yeast

This looks close to the first red ale I made going to give it a second try in a couple weeks I was at 7.8% crystal and I plan on cutting that way back I also used around 6 oz of roasted barley and I think it was fine

So make sure FG is reached maybe take another sample in a day or two then start to chill to drop they yeast out?

Way too much caramunich I really dont think a Marzen needs any but If you prefer the taste of sam adams Octoberfest over something like an Ayinger then use it but keep it below 10% maybe even 5%

I just finished a BDSA the OG was 1.090 and FG is 1.012 using wlp 530 I started at 65 degrees and ramped temp to 80 over 8 days. Right now it has been 10 days the beer is still at 80 in my chamber. I plan on leaving it on the yeast for 3 weeks total just to make sure its done and cleaned up...

Finally got this sucker to ferment past 1.014. I put 1 pound of sugar in the boil and added 2 pounds at day 6. Don’t know if it will get down any further plan on leaving it at 80 degrees for two weeks

How long does it take for a package to reach you

Wonder of they changes it here is a link to the can you brew it episode for that beer recipe from the brewer http://www.thebrewingnetwork.com/post1593/