I add fruit after primary fermentation has completed. The main reason is that you don't want to give the yeast a bunch of simple sugar (from the fruit) until after it's done fermenting the complex sugars of the beer wort. The yeast can become conditioned to only eat the simple sugars if they are present in significant quantities at the beginning of the fermentation, so you can wind up with an under-attenuated beer.
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)
pujwI HIq Mild Ale
KPA Khitomer Pale Ale