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Here’s another photo taken outside. It’s lighter than my first picture but darker than brew703’s. Probably not worth further discussion on the color. But I would like opinions on flavor from others who try this recipe.

OK, thanks. Beersmith indicated I need more than one pack, but good point that 1.066 OG shouldn’t need more than one.

Thanks. I'll definitely dump the trub at least before cold crashing. I had been adding gelatin to the keg. Perhaps I should add it to the fermenter before my 3-4 day cold crash. Cheers.

For an IPA or red ale, is the (Bru'n Water) recommended sodium level of 10-15 ppm just a rough guideline? AJ calls these the "stylistic ions," so I'm guessing that as long as I hit my mash pH, I might not be able to taste the difference between Na at 10-15 ppm versus 25-30 ppm.

But just to be clear, if you brew with RO you should add in minerals like LovesIPA points out (ref Palmer's book). When I brought this topic up with a few pro brewers, they said that water pH is not that critical for most beers and you should just brew with tap water to get good mineral...

Definitely should be a sticky. Awesome!! Texasbrewer73, thank you so much for taking the time to make this thorough write-up and respond to the replies.