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Back to the original intent and subsequent posts by the OP- it appears that you are correcting for color, but don't forget flavor. A blend of pilsner and munich will taste differently at different proportions. I would be blending more for flavor than color.

So, how was this a hard miss? Of course, the original post was 10 years ago, so lots might have changed...

Yeast will still ferment the sugar at the end of fermentation. No need to do a secondary. Dextrose isn't needed- you can use simple table sugar too. Both will boost alcohol and are roughly 100% fermentable. The sweetness in a lot of imperial IPAs is higher final gravity due to either incomplete...

Not sure how much but common sense would expect the wort refraction index to change as maltose is converted to alcohol as fermentation proceeds. As the percentage of maltose decreases and ethanol increases I would expect the WRI to change. Not sure how it is corrected for in the calculators, though.

Give it more time. I don't even bother checking gravity sooner than 2 weeks. Are you checking gravity with hydrometer or refractometer? Refractometer gravities are incorrect after fermentation has started and need to be corrected with one of the online calculators.

Have you tried: https://www.probrewer.com/ ?

Are you sure the volumes are correct? Did you mix the sample of wort thoroughly before measuring gravity? Did you measure the gravity at the temperature the hydrometers are calibrated at? You said it was an extract batch, do you mean partial mash using both grain and extract? With answers to...

Nick, sorry I can't help you on local sources for lingonberries and elderberries. I have found One Green World nursery in SE Portland to be a great source for fruiting plants, especially exotic ones. I don't have a huge yard but have used our Salal berries and figs. Also have used our Ume...

Wait another couple of weeks, and maybe try warmer temperature, then update us.

Sugar won't cause the FG to be lower, but will up the alcohol without adding FG, which might give the perception of the beer being drier. If you're looking for a Newcastle-ish beer I doubt you want to be adding a bunch of crystal like special B. While crystal malts will add color they will also...

Has anybody tried making an extract with nuts in vodka?

Srinath, how are you freezing your beer? Are you measuring your freezer temperature in Fahrenheit or Celsius? When I have tried to freeze concentrate the beverage doesn't taste oxidized, but there are many subtle effects from oxidation that are not the "wet cardboard" taste. My applejack has...

double post

Refractometer gravity readings after fermentation has started need to be corrected with a calculator. Sean Terrill's is really good, and Brewer's Friend and many other brewing calculators have one too. This leads to many posts on here along the lines of "why is my FG high". No need and probably...

What do you do with the unused wort? You can always boil and use to make starters when in the 1.030ish range.

Presence of alcohol needs to be corrected for- many threads on this. I like Sean Terrill's online calculator for correction but Brewer's Friend has one too.

Where are you? What type of brewery do you envision? That would help me with naming. Also, what are the names of the breweries in your area? That might be a way to differentiate your brand.

Any changes in their beer since A-B bought them out?

I would add the fruit after fermentation has finished. Likely won't start a new fermentation due to the high alcohol content, but will infuse the final product. Let us know how it turns out.

It's really easy to overdo lavender. I would recommend erring on the side of too low, rather than too high. IIRC the lavender amber I made used only 1/2 ounce in whirlpool and it had a fairly strong lavender smell and mild lavender taste.