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You could try a bigger boil size if that's an option. Otherwise you could try doing a late extract addition -- adding just a bit at the beginning to help with hop utilization and adding the rest near flameout to prevent it from darkening.

I used to make chili in the same kettle that I would do partial boils in. Never had a problem.

The more water you add, the more impact the temperature change will have on the beer -- but 2 or 3 cups is still insignificant. As you start upping the volume, you run the risk of changing the character of your beer by diluting it though.

I would think so. Were you using the wyeast belgian described in the recipe? It might just be a recipe issue. Did you change the size of the boil at all?

Agreed. LME in 1.5 gallons would probably cause a good bit of caramelization.

Did you control fermentation temp? You might be tasting fruity esters if it fermented too warm.

There is a good chapter in Palmer's book about understanding the water chemistry once you have your results and there are some good videos online that apply it to a specific brew. I know Bobby_M did a 2 or 3 part series on water adjustments a little while ago (I watched several of them last night).

Have you looked for your city's water report yet? It's tough to make suggestions without knowing your starting point. Then have a look at something like How To Brew to get a sense of where your water falls in relation to "optimal" water and some of the options to adjust it.

the added time will probably darken the wort a bit, and you may lose more to evaporation as you're getting it back up to a boil, but that wouldn't prevent you from making great beer.

Sweet, thanks. And thanks for the videos too...they were really helpful!

Congrats on the silver medal!

Good to know. Could I just scale up to account for that?

How loose is "loose" for most folks? (that's what she said) I think I'm still in the process of retraining my brain (like learning not to fear the foam) and crimp it too tight. Anyone got a good photo of "loose" foil?

Would it not be similar to gas pressure? If the liquid is flowing out, things wouldn't be likely to come in? I have no idea if it works for liquids too, but maybe a possibility...

I've been watching Bobby M's videos on Beer Tools Pro and decided to calibrate my kettle and MLT for my brew today. It got me thinking about final volumes, so I'll ask anyone who may know: My kettle has a little over half a gallon of deadspace below the ball valve that I put in my BTP...

In this case, I would move it to a secondary if you're going to be adding more fruit. I generally don't move to a secondary unless I'm adding dry hops, oak, fruit or aging it for a while. I think John Palmer said it best on one of the brew strong podcasts (not quoting exactly): yeast don't...

You're cornering the market, coy!

Yes. At least for BJCP competitions. They review physical characteristics like clarity, head retention, etc. in addition to tasting/evaluating for the style.

Couldn't have said it better myself.

+1. Let it sit in that secondary for a long while. It's hard to have the patience, but it'll pay off.