I'm working on a recipe and I want to achieve a copperish, reddish color.  I'm wantig to avoid using crystal malts because I generally dont care for that flavor in my hoppy beers, certianly not when its over done.

I've been reading and thinking about throwing in some Carafa III or possibly some debittered black malt at the end of the mash, just prior to vorlauf.  Small amounts obviously; keeping it well under 2% of the grist.

Any comments or preferences from your experiences?

Several folks use this method with good results.

Cold crash your beer until it is below 50 degrees.

1/2 tsp Knox gelatin (any unflavored gelatin should work) BTW gelatin has a positive charge

1/4 cup cool water

Add the gelatin to the water stir and then microwave in seven second bursts, stiring between burst until the liquid reaches 145-150 degrees.  Add the mixture to your beer.  Continue chilling your beer to near 32 degrees and allow it to sit for 24-36 hours.

Where do you get your CO2 bottles filled or exchanged?  Here's where I go:

Wine Makers Toy Store - exchange only
Homebrew Headquarters - exchange only
Kotter Fire Protection - fills
Garland Welding Supply- exchange/fill