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I did a Denali/Azacca/Citra NEIPA that was nice. I'd probably try to bitter with the cluster (maybe plus a little chinook if you need the IBU's) and save the Denali for late addtion.

I agree with IslandLizard that the conversion feature in Beersmith from AG -> extract is not as good as just doing it yourself. You are correct that you will need a little less extract by weight than grain, the exact amount would depend on the efficiency of the original AG recipe but in general...

Are you talking about crystal 60 malt? That should only be a very small percentage of the recipe, and I wouldn't expect it to drop the gravity of the whole batch by over 10 pts. Maybe it's something else like your pH is off with your darker beers, assuming everything else in your process is...

I think the recipes look fine. Have you calculated out your expected OG and IBU's? Is that 5 gallons? You said "baths", I think maybe a translation error there. :) I don't know that there will be a huge difference between the recipes, but give it a try and see! I do usually get a lot of pine...

See my reply in your other thread. If the brix of the puree is 9.24 that's 1.037 or so, which sounds to be less than the OG of your beer. So you are lowering the ABV (but minimally). It seems like you don't understand the concept of volume. You say you're not adding sugar water, yet you...

Yeah, I saw that too - that will probably be a bigger effect on ABV than any fruit contribution. Link to other thread with some example calcuations on the fruit: https://www.homebrewtalk.com/forum/threads/whats-my-abv.650715/

As per the other thread we need the brix of your puree and the OG of your beer prior to adding fruit. Since you won't cooperate and give us your actual numbers let me walk you through an example. Let's say your beer is 1.042 (if expected 1.010 FG then that would be about 4.2% ABV estimate)...

Did you not read the link that I included? You need the brix of your puree, and you did add volume with that puree. Now if it is not just made from whole fruit and was concentrated down then you might increase your ABV a bit. If it was just a puree of whole fruit then the change in your ABV...

Are you using a refractometer on the fermented beer? If so are you correcting for the presence of alcohol?

Your numbers agree with Brewer's friend calculator - 4 g of table sugar per 650 ml beer to get 2.4 vols when using the room temp figure.

It's likely not much of a change in your ABV as you also add volume when you add fruit - see below. If you know the brix of the puree you can figure it out. https://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html

That's a lot of carastan to use up, but you could use a 0.5-1 lb in a lot of ales. Maybe consider an Oktoberfest to use up the Bonlander. You might check out Biermuncher's OktoberFAST recipe below - uses an ale yeast so you don't have to worry about lager temps and you'll need to scale it down...

I wouldn't over think it, for the purposes of a healthy starter something in the range of 1.030-1.040 is what you want so either way you should be in this range. If I'm calculating right with the second option you get about 1.037- i.e. put in the 100g DME then add water to get 1 liter total. At...

Are you going for an APA with some neutral yeast? That would work if that's what you want to brew. This is ticky tack but I might swap the hops around a bit like use 1/2 oz of your chinook to bitter at 60 then use the full oz of centennial with the cascase at flameout. If you have enough...

In retrospect it was pretty funny. We have to go! ... But I have a flame out addition!... Honey, you're bleeding through the towel!! :D

Great stories. Are we counting injuries? I once cut the tip of my finger nearly off while brewing - through the bone and it was hanging by a piece of flesh. I had 15 min to go in the boil and was trying to move my husband's weight bench over near the kettle to sit on while I did the final few...

Well you actually did a partial mash, which is what you should do with munich and wheat. It was a short one but hopefully enough to get some conversion, how much water did you "steep" in? Did you measure a gravity? You might have been more mid 1.050's if your mash did okay. Which might be...

I think it would help to measure your first runnings and actually see if it is your conversion, your lautering, or both. Then you can follow the advice everyone has given you above to target the problem areas. With your first wort gravity and your mash thickness you can use the table on Kai's...

Your statement makes no sense as BIAB is an all grain technique. Re: the timeline, I do the same schedule of fermentation whether I'm doing BIAB or using my 3 vessel system. I do seem to get more break material in the fermenter with BIAB, but it all compacts down within the first day.

I notice fairly clear wort into the fermenter with whirfloc - lots of cold break, but that compacts down. That plus cold crashing gets clear beer for me. This is a MO smash about a little under 3 wks from brewday (BIAB, no recirc, single batch sparge).