If you want to keep it dark, you might be able to achieve so smokiness from roasted barley or another dark malt. Look into the smoked malt. I believe there are multiple threads around here related to the different types and best usage.
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I thought this was a pretty good deal. My old aluminum 30 qt got a pinhole in the bottom somehow so it was time to find a replacement. I am glad I could find something that is stainless in my price range. It seems to be about $20 cheaper than anywhere else.Wait!...your subject says 36 qt. but the link is for an 82 qt. pot. You want a 20 gallon pot?
Would it be difficult to mod this to accommodate a spigot in the future? I think if I took my time and used a uni-bit it wouldn't be too bad...
I don't think you need to stir anything. I have been adding hot gelatin mixture onto cold beer without stirring for years with overnight results. I figure as the gelatin temperature reaches equilibrium it sinks to the bottom because it is more dense and takes all the haze with it.
I agree with dmtaylor on this. Maybe you haven't picked it up because your dip tube is off the bottom of the keg.
You may end up with some that sinks and some that floats. If you drain from the spigot it most likely will just plug up. Or the sunk fruit matter will slowly flow out with the beer and you end up with all of it in the bottle/keg. With this beer I'd really concider using a siphon so you can pin point where you are racking from (below the floaters but above the sinkers)
A healthy 48 hr cold crash with your primary fermenter will definitely help to settle out the majority of the fruit (puree) to the bottom. Then it is up to you to rack carefully to avoid any fruit.
As Paul Gatza has stated to his BA members: The biggest challenge facing the craft industry is poor quality beers.
There are a lot of crap craft beers out there. Finding that diamond in the rough is great, but you sure have to down a lot of coal dust to get there.
As you will notice with many of the European beers that we hold dear, they only make a few beer styles or maybe one, but they focus on honing and refining that limited slate to high quality. We need more of that focus here in the craft beer industry too.