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Ok, what do you guys think of this:

^^That's along the lines of what I'm looking for though they label it as an Irish so it may be a little more malt forward than I'm wanting but very close. The 25 IBU is about exactly what I was thinking. Honesly, Rock Bottom has a nice house red that's pretty much what I'm looking to do. I...

I have come across that in my travels as well but at near 50 IBU, it'll be more hops than I'm looking for. Thanks for the suggestions though. :)

Could be a jumping off point if I keep any smoke/roast to a minimum and finish it clean with a 1056 or yeah S-05 or similar.

Not sure what it is about Fat Tire but I've never been a fan. Do agree it may be a good choice for the masses though, a lot of people seem to like it. It's been a long time since I've had one but I remember it being a bit musty tasting and a little dry on the finish. Ideally, I'd like to...

I thought it would be super easy to find a real easy drinking session American amber/red but I'm kinda struggling. :drunk: What I'm wanting is a low IBU session type red (say 4.0 - 5.5 % range) that your garden variety BMC drinker would love. Think Centennial Blonde of the red recipes. I'm...

Depending on yeast, that temp could cause a citrusy taste. I just finished a keg of CB that had the peachy flavor (US05) which was fermented in the upper 60's and that was the vessel temp. I used to ferment in the low 60s for most ales and I'm going back to that method. Seems a much cleaner...

I've dry hopped toward the end of primary and directly in the keg. Can't say I've noticed much difference either way and since the latter is easier/safer IMO, I go that route exclusively now. Especially good if you use low and slow (2 week) carb method as it gives the hops time to impart flavor.

Really wanting to brew this but the HBS was out of Amarillo. What's your thought on going all in with Falconer's instead for the 15 & 1 additions? Or Falconer's for the 15 and 1 and then also add citra at 1? I think that's about as close as I'm going to get and I have a vacation day coming up...

+1 to this approach. I fermented at 66 and it was a little too high for my tastes. Next time for this recipe, I'll be shooting for lower 60's.

It'd be interesting to see how much the trub level settles in the next few weeks. It does seem like a fair amount of trub in that pic but as long as you siphon above it, really no big deal as others have said.

I pitched at about 65-66. I'm with you it sure has all the earmarks of high temp. Maybe I'll verify my temp controller probe reading with a refrigerator thermometer and make sure it didn't go haywire.

I agree, that's exactly what it sounds like. US-05. Started in mid to low 60's due to "apricot" off flavor some claim when in upper 60's with that yeast even though I've never experienced it. After 5-6 days, ramped up to mid to upper 60's to finish. That's my typical method for US-05 using a...

Could add some DME as needed on beers of that size as long as you have solid results on most everything else. That beer is huge.

When your keg fridge's compressor shooting craps = a major disaster and your kitchen fridge doing the same = a minor inconvenience.

^^Thats exactly what I've been doing lately and its working great. If you're worried about pH, I have a pH meter and have checked the last couple mashes, they've been spot on.

Mine has a slight "clovey" kinda taste almost like a Belgian but not that defined. Anybody else note this flavor early on? I'm kinda hoping its just green...I only had a 9 day primary, pulled it when it reached FG. Now its been in the keg for a week and its still there. I do have a lot of chill...

Sounds like you've already made some decisions but figured I'd weigh in with some ideas. Change one variable at a time, I'd for SURE start with the water. Use RO or bottled spring water for your next batch, that may be the largest problem as it was for me when I started brewing. Our city water...

Agree that CB is a good place to start. There's mention in that thread of some tweaks to spice up the flavor profile. I just turned that recipe around in 12 days which included a 3 day cold crash. Gotta love that.

Well, I'm at week 3 in the keg and it's very good. Finish seems a slight bit dry to me but might be mistaking some roastiness. Tastes better than 2 weeks in the keg though, hoping 4 weeks makes it ideal. I would say it's exactly what is advertised though in terms of style. If I make it again, I...