I used the Kolsch yeast to make cider (last time I used American Lager). It's taking forever to clear. Yes, I know that's a major change.
Could also be higher levels of pectin in your apple juice. Hitting your juice with pectin enzyme when you pitch the yeast will help. I'm assuming you know the other tricks, like crash cooling and fining/filtering.
I tried an Irish Red (first time) and it's really, really cloudy. Fined it today but I guess I can't say too much about it because it's the first time I've done this one. I used 2 oz of roast barley and there is no perceptible roast character. I made an ESB that I've done lots of times and really like and added 2 oz of roast barley at sparge just for colour (which I've done before) and got very strong roast flavour that clearly doesn't belong in an ESB.
Ow. I'm skeptical of putting roast barley into just about anything other than a Stout or Irish Red. For color adjustment, go with Carafa or even caramel coloring.
I don't think my smoked porter is smokey enough this time but it'll be ok.
If the underlying recipe is great, just specify the lower level of smoke in your ingredients and hope that you get judges who appreciate subtlety. Not every smoke beer has to smell like a forest fire.
My French Saison has too much coriander despite being exactly the same amount as I used last time when it was great.
Might have used fresher or higher grade coriander this time out. Again, if the base beer is good, consider entering it. Maybe it's not a saison, but it might be a legitimate Belgian Specialty or SHV beer.
I made a CAP that is reading 1.002 FG right now (WLP800). Seems a bit lower than it should be.
In that case, there's a chance you might be able to pass it off as a German Pils, SAL or PAL, depending on how body and hop character turn out.