[HoosierBrew]

Interesting you say cherry. It reminds me of a beer I brewed with cherry extract way back in 2006. I was worried I lost all of my mojo.

I noticed the sort of dark fruit/cherry thing, too. Not sure I'll do another at 100% of the grist.

[Stevie]

Heard back from Stone. 75/25 - Red/2row. I'm still thinking it was my water.

[HoosierBrew]

Heard back from Stone. 75/25 - Red/2row. I'm still thinking it was my water.

Good info. Thanks.

[erockrph]

I generally use about 10% Pils malt in my Red X beers. That seems to be the sweet spot for me to boost fermentability without sacrificing color.

[Stevie]

Batch 2 is much better compared to batch one. I modified both the grain bill and water, so I cannot say which of the two made the difference.

I also used 3711 vs Belle. Maybe I'll try Belle again, but so far I'm not impressed.

[Iliff Ave]

Batch 2 is much better compared to batch one. I modified both the grain bill and water, so I cannot say which of the two made the difference.

I also used 3711 vs Belle. Maybe I'll try Belle again, but so far I'm not impressed.

Drinking my saison with belle right now. I can't tell a difference between it and 3711 but I am not a regular saison brewer. Finished at 1.001 which I appreciate. It seems that some think it is exactly like 3711 and others think it is far inferior.

Did you go with a 75/25 red x to pale?

[yso191]

I've only brewed with Red X once in an Imperial IPA and didn't like it.  It tasted flabby (to use a wine term), under attenuated, and had that cherry flavor that clashed with the hops.  A friend of mine came over one day and said he really liked it - I sent it all home with him.

My grain bill:
11 lbs Red X Malt (12.0 SRM) 1 50.0 %
10 lbs Pilsner Malt (Rahr) (1.7 SRM) 45.5 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM)  4.5 %