Closing in on the 500 gallon mark, four more batches I think. There's really no trick to making good beer other than STERILIZE STERILIZE STERILIZE. Keep it clean and you will get it right. Out of the 90+ batches I've made, I lost (1) one due to infection and that one finished out to the bottling stage but was, quite simply, foul on the palate. The higher alcohol % are a bit tougher but not much. Make sure you have alcohol tolerant yeasties and it will be fine. Definitely use specialty grains if you are using DME as it gives the beer more body and a thicker mouth feel. As far as ferment temperature goes it depends on the yeast you're using and each tube has the best ferment temp listed. Do the Belgian, it's not that tricky.
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