First brew: used a Brewers Best english pale ale kit. followed instructions meticulously and got an OG of 1042 (the kit says OG 1042-1046). fermented at 63-67*F Bottled today 14 days, FG was 1019 potential ABV 3.0. very dusky appearance. Not entirely happy about it, but...
Second Brew: Leinenkugel Sunset Wheat Clone, The guys at the Red Salamander put the ingredients together. We added the coriander seeds at 10 and 5. OG 1054 Fermented at 65-72*F for 11 days FG 1021 ABV 4.3. smells hoppy, very bitter front end with just a hint of citrus flavor. again bottled today.
 
Wondering A: what could i have done to increase Potential ABV of the Bitters?
               B: will the citrus flavor increase over the next week in the bottle?  
               C: is it typical to use finings with Bitters?
               D: what temp should i condition these beers at? How To Brew just says room temp.

Newcastle Clone is in the keg.  
It tastes pretty good, however the carbonation doesnt really hold. After about five minutes in the glass all the head is gone and it is completely flat.  
Any thoughts?
Thanks

I carbonated at 60*f and poured at 48* I moved to NY last month and have found the local brew supply store. The owner said I should have chilled while carbonating as cooler liquid will accept more CO2. I purchased some Newcastle and found that at 60* the beer went flat quickly while if poured into a frozen glass it stayed carbonated for longer.  
anyway I drank as much of that batch as I could.  
My brewing partner has all of the gear and I will be starting again now that I am settled.  
My English pale turned out quite good so i will try that again, also want to try to make some mead for this winter. Melomel, blackberry most likely. there is a blackberry farm five miles from my apt.