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It sounds like your up to speed with what the mash temp does so its really up to you. Seems too high for my tastes. Have you tried the final product before? If it was done like that and you liked it then do it. If you like it drier then lower the mash temp.

Isn't carared just a variety of crystal malt patented by Weyerman? So that plus the other crystal and your carapils puts you at almost 3.5 lbs of crystal malt in a 5.75 gal batch. Seems like way too much, should be an extreme amount of body and sweetness in the final product.

Imperial kolsch

Your peated/smoked malt seems too high, I think I recall peated malt is to be used in small amounts to avoid your beer turning in to liquid smoke.

What are your mash temps?

I paid the same at the airgas near me in Fayetteville NC. They told me it was additional testing and certifications required by the Feds.

The two I mentioned would be more lager like in my opinion, California ale is the Chico strand used for lots of pale ales and IPAs although it is fairly clean.

Go for a German ale or kolsch yeast, ferment at the bottom of the temperature range to the best of your ability and you should end up with fairly lager like beer.

Which yeast are you using?

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Right, primary to keg or bottling bucket. The cold crash should clear it up nicely and then the nylon filter should stop most of the stuff you stir up in the process.

Have you tried putting a nylon bag over your siphon when you transfer? I'd have to think with that and cold crashing you should have pretty clear beer.

I made a pliney clone with this yeast just before NYE and its in a keg now and tastes great.

6 Gal of an ESB = 2946.5

I prefer my IPAs a little less sweet so I'd reduce the crystal to a pound or less, probably less. I'd also increase the 2 row for a little higher ABV to balance it out with the increased bitterness.

If you ended up with 1.5 gallons of more wort than you intended then it sounds to me like you used too much water. Cut the water down by a gallon and your OG should go up.

Good to know, thanks.

Recently I was scrambling for airlocks while an IPA had a explosive fermentation. Anyway I took an airlock off a cold conditioning(35f) lager and replaced it within a minute but I'm concerned I may have oxidized the beer now that its not actively producing CO2 during its cold conditioning...

I understand that a higher mash temp will give me a more full bodied less fermentable wort and that a lower mash temp will give me a drier more fermentable wort. My questions is what differences will I see between holding a 152 (avg temp) infustion mash for 60 min(with a mash out) and a step...