One of the first beers I ever made was an Irish Red. It kinda sucked. It was an E Kit that came with the equipment set that my kids got me many Christmases ago. I have steered away from the style since then which is silly because I like a good IR. So anyway, I want to make one and I have 2 questions that y'all might want to give input. 1. Roasted grain. I'm reading that it's just for color and too much of it yields an uncharacteristic roasty flavor. Some folks say 1 to 2%, but then they go all over with which grain. Some say roasted barley, some pale chocolate, and one writer swears by chocolate rye. Any thoughts? 2. Second question - what about yeast experiences? The writers say to be neutral with few esters. For dry it seems like 04 or Notty might work and then both White and Wyeast have specific Irish strains. Any wisdom?