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I've posted a super (overly) simple way to ballpark it a few times. But, your mash efficiency and mash out procedure can make it vary a lot.

I had an American wheat score 41 with it. I think the peachy tone plays well with clean red wheat. The generations while stepping this strain up from storage had wild flavor and attenuation swings for me. (Yeast Bay strain). Cheers

Try a mashout at 165 for 10min and see what that does for your efficiency.

Just off the cuff I would say your lhbs dude is a hack. Kolsch is a hard style to nail. I would say that a lot of micros screw it up to, but that's old from what I've read. I've never been to Cologne. Depending on your experience level, You should think of Flavors and tastes that you find...

I got bubblegum once from Conan in a wheat that finished @ 1.011, it seemed to mellow quickly into that peachy people talk about. Yeasts can vary greatly from generations, especially when stepping up from very small or less viable samples. Keep those generations going and the esters should...

Sounds good! The hop scrubbing I've found around homebrewtalk here and there. Post results

This is along the line of the pitch rate discussion. As many of us understand it, oxygen is crucial to the reproductive/populating phase of fermentation. But, if your pitch rate is high enough that you don't need many more new (daughter) cells, you may not need it. Oxygen affects more aspects of...

Last night I brewed an American lite lager and a Düsseldorf altbier. Huge efficiency on both but the wind was blowing and it took awhile to get to boil on the last beer which was partially cold sparged. Start to finish took like 5.5 hours. I was ready to sleep. The alt was a new record for...

So you need HELP, but the beer is already carbonated? Looks totally infected besides being a terrible recipe. Dump it immediately and never brew beer again! j/k

Notty? Belgian strain maybe?

I too just used it in an amber. Haven't tasted it yet. But sounds like that sweetness would be good for something like a RIS that you are going to store for awhile.

If is hop resins you are seeing, they aren't going to drop out completely. The last half of the keg will be bright but all your resins will be gone and you will not have quite the hop flavor.

When I mashout at 165, I seem to always overshoot my OG. So, maybe you saved this brew from being a triple IPA! Better lucky than good anyday.

Is this the first time you've used lactic acid? Every acid I've used jumped out at my palate initially, but lactic the most. I get the exact taste you are describing from even half the standard taste threshold. I switched to phos, but it is not without its own palate subtleties. Run it by...

Best investment in home brewing!

Yeah fruit trees are a *****. Be super clean. Never leave trimmings or fallen leaves under them. Take away and burn.

Mix in some Columbus next time. Yakima valley hops released pinefruit hops this year. Personally, I think the 2014 simcoe crop wasn't as good as the last few years.

R My coriander got infected! Witbier turns to American spiced wheat?

Not bad!

When you say likely to end up with ... What other factors is that based on? And how can we nail those down?