I brewed my first batch of beer (Brewers Best Red Ale) on February 24, racked it to secondary on March 3, and bottled it on March 17. I followed all of the steps the instructions gave me very closely, and was very careful to sanitize everything during every step. All of my gravity readings were correct, with the exception of my OG, which was a little concerning to me since the amount of water I added to the wort only brought it to 4.5 gallons versus 5 while trying to stay in the suggested range. Now, after conditioning in the bottle for two weeks and chilling for 4 days, the beer tastes yeasty and bitter. It isn't flat by any means, and can hold a good head. My questions now are what did I do wrong that could have affected flavor? Could the amount of water added initially have concentrated the flavors to being something they shouldn't be? Also, the beer coming out of the bottles is cloudier than when it went in. What's up with that?