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Yeah, The gap has to be tight. 3/4" and there is plenty of room for the dust to escape. The tighter the better. I have done approx 35 mill sessions and yet have had to clean out the cabinet. There is a slight amount of dust but not much. Mill, wait a couple of minutes and it is good. Again an...

Nice solution. I like it for an open design. Keeping the bucket close to the top really keeps the dust down. I just used a shelf that left just enough room for the bucket to fit with about 1/8" gap. That with a closed door and I get almost zero dust.

wow that sucks. I have the same capper and have done over 400 cases of beer using it. It just keeps hanging in there. I do have a backup that someone gave me that I turned the plates around to bottle Belgian bottles with the thicker necks. So if mine breaks I do have a backup.

Beef, mushroom, barley soup.. Nice and hearty.

When I have to go in a home I want to go there.

3711 will dedinitely take it low. When I first started brewing I even had extract batches ferment down to 1.004. All grain batches usually finish closer to 1.000 It does ferment down really low but still maintains a good mouth feel.

http://www.candisyrup.com/recipes.html Here you go. About 2/3 the way down the page.

Mackinac bridge.

^^^^^* Definitely change the attenuation % in your brew software if using 3711 and take that into account. 3711 is a beast and will always get down in the low single digits or even almost 1.000. So adjust your OG to take that into account. Otherwise you will end up with a much higher ABV than...

If you want to use that much acid malt. Do it like the BYO gose recipe. Add what you need for pH adjustment, mash for 45-60 minutes and then add the rest of the acid malt and then continue the mash for naother 45 minutes. That way the grain is converted before adding the rest of the acid malt...

The usual culprit for gravity readings that are off with partial boils and top off water is usually due to not being fully mixed up. If it is a mixing problem then that is your answer, It has been ages since I have done extract brews but off the top of my head 6lbs of DME and a lb of honey...

Looks great.

I brew a lot of saisons and when i want to brew them in colder weather ( my basement gets pretty cool) I just fill a big cooler with water and use an aquarium heater. I can go all the way to 90 degrees if I want to. The large volume of water keeps the temp very stable. Works great.

http://www.mrmalty.com/yeast.htm. Look at this. or this. https://www.homebrewtalk.com/showthread.php?t=262713

Good luck.. That is an underpitch for 5 gallons. For 11 it is a serious underpitch. From my experience with that yeast. I would not do it. But in the name of science go ahead and give us a report.

Belgian? That is a pretty big category. dubbel, trippel, quad? All are very different.

Nice.... But you mentioned the wrong book. He wrote Brew Like a Monk.

For BDSA's I like 3787. I find 1214 a little too fruity, but if you want that it is a good choice. For a tripel I like 1388.

I agree with RM-MN. Tasting a high gravity Belgian that early can be misleading. Bottle it up and forget about it for at least 5-6 months and report back. Belgians can take a lot of time to mellow and develop their true flavor. High gravity beers can take even longer.

Take a hydrometer reading to see where you are at. You are probably done. Of course it will be flat. You need to add priming sugar at bottling time to get the beer to carb up.