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crystal 120 or 130 would be a good substitution.. special B might be a little too dark (it's 180)

these are the listed subs for Crystal hops.. Mt. Hood, Liberty, Hallertauer, Tettnanger, Strisselspalt

looks like a great tasting beer to me!

that's what brewing is all about... sometimes you have to make the best of a situation and roll with it. some of my best beers came from total screw ups on brew day.

while adding honey at a lower temp is normally used in beers or mead where you expect a noticeable honey flavor or aroma, with only adding 1lb of honey in this beer it is simply there to boost the ABV about 1% higher. Adding at flame out or at the beginning results in the same as adding at 160F...

it'll cold crash in the bottle once put in the fridge, no change in mouthfeel.... no need to use gelatin since you'll never see the light of day through it

cold crash it.. no need to worry about fining, it's a stout. it's not like much light will pass through it :)

yep... I use a refractometer only to check pre-boil and post boil gravity. after fermenting, hydrometer is the way to go. plus you get to drink the sample :)

learning is what this is all about. :) even if the mash temp is high you will still extract the correct amount of sugars. they'll just have more that are not fermentable. Here's a perfect article on this exact issue. one mashed high...one mashed low...

Thermometer's measure temperature... refractometers measure gravity. Test the thermometer by checking the temp of both boiling water and for ice water. both should be close to the correct temps for boiling 212F and freezing 32F (adjust boiling temp for your altitude...

lots of things could be the cause. What was the mash temp? (when was the last time you verified your thermometer was accurate?) What yeast? Did you pitch enough yeast? try swirling the carboy to get yeast back in suspension and see if that helps.

looks good! if you forgot the honey, it's no bog deal. you have a couple options. leave it out... it was there to boost the ABV a little not for flavor... or add it to the carboy. The yeast will still eat it and boost the ABV a little..

just like any typical ale... 64-65F is what I ferment at.

exactly.. 1lb of honey is a VERY small amount. with the other grains and the hops and possible honey flavor is overpowered. it's really only there to boost the ABV :)

yeah, not having the honey in there when you took the gravity reading is why it was a little low. As far as adding it to chilled wort... they yeast don't care and they'll eat it just the same. No different overall than adding at flame out

if it's chill haze it should fade as it warms..Gelatin might be able to clear it up

I'd guess chill haze. how does it look at room temp?

time will also clear it up.

mix up some gelatin and add it to the keg... it should help clear it up

that might be pushing it, but I say give it a shot. this one has been a proven medal winner for me... 2 out of 2 times entered