Great video. I recently did a red ale. I used a mixture of crystal 80, 120 and roasted barley for the red color. Roast went in at the last few minutes of the mash similar to what you did.

Fabulous! I am just about to start brewing, and will be using the Brewzilla 4 etc. (I went all out ... why not).  These videos are exactly what I need. Thank you! I love Smithwicks and Rickard's Red and will be putting my beer into Cornie Kegs eventually and using a beer engine to pump it out (hey, go big or go home, I say). Would you say this brew is comparable to those styles? I like a full bodied beer. And hey, if you are looking for a total "newbie" to profile, I am in Sudbury.

I am still at the extract phase. I have been brewing Ales and Lagers. I am thinking of adding a flavour like apricot extract to change it up a little bit. Would I add it on the hot side or cold side?

Seems to be an almost total absence of foam on the Red Ale.
Is the topic of water chemistry ever going to addressed in this series?