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1hr steep @ 152*F. 1hr boil. 3 oz Saaz @ 0, 30, 60. Pitched San Francisco Lager @ 70*F. Let ferment at 58*F for a month. On second look, the mold issue was on the outside of the carboy, not on the inside. It does taste a little acetic.

wait until it's completely stopped.

Yes. The foam ring you speak of is the remnants of the "kraussen". Has your airlock stopped bubbling?

No. Activity can start at pretty much any time. Some yeasts are a little more aggressive than others. You only need to worry if there is no activity within 72 hrs or so.

I just kegged a ***** Modelo copy that has a taste that is somewhat acetic, similar to nail polish (not nearly as harsh). I noticed some very small black dotting throughout the open space in the carboy. Am I contaminated? I've tried to take a few pics of the carboy, but the black dots aren't...

I haven't brewed in a about a year, and I don't remember what PSI to force carbonate my beer at. Is it 32 PSI for 48 hrs? I'll be carbing it at around 36*F.

yeaaaa buddy!

this is the candy bar that made me decide to do the beer. AWESOME chocolate bar!!!

I think I was only going to do a 50 min boil

just edited the recipe

I'm going to do it a little bit differently since I'm doing partial mash. Here's my recipe: 6lb - Northwestern Dark LME 1lb - Northwestern Dark DME .5lb - Chocolate malt .75lb - Crystal 200* .25lb - Smoked malt 1 oz - Brewers Gold @ 40 min 1 oz - Kent Golding @ 0 min (end) 8 oz - Ghirardelli...

6lb - Northwestern Dark LME 1lb - Northwestern Dark DME .5lb - Chocolate malt .75lb - Crystal 200* .25lb - Smoked malt 1 oz - Brewers Gold @ 40 min 1 oz - Kent Golding @ 0 min (end) 8 oz - Ghirardelli Unsweetened Cocoa Powder (end of boil) 2.5 lbs - Bacon (cooked in the oven until...

How much bacon did you end up using?

I see you're out in Eugene. How do you like it? I've got some friends in Portland and Grants Pass, and I was thinking about moving out there.

I just tasted it pre-carb, and it was excellent! Thanks for the help.

I may have taken the og at too high of a temp. How did you do that math yooper? I was always taught og minus fg then multiply by 105. Is this wrong?

I've had it in the primary for almost 3 weeks. I took the OG after pitching WL Budjovice yeast and it read 1.041. I took the FG just now and it read 1.014? Any ideas?

bubbling now, and significant krausen. Just to let everyone know

yea, it had not moved. I pitched more yeast and now there are foam islands on the top, but no significant krausen.