I'm looking to brew a red ale with a nice malty background and I'm probably going to hop exclusively with Centennial. The thing I want to get perfect is the color, though. Has anyone had any success getting a really red color out of their beer? Roasted barley or black patent? I'll be doing a 5.25 gal partial mash batch. And while I'm here, any exciting yeast suggestions other than 1056?
"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob "Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie "no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer "... I'll go both ways." - Melana