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Do we count the volume that goes into the fermenter or bottles/kegs? Also, we only count what was Brewed in 2016 right? Not like I have a rye pale ale I Brewer in 2015 that is still fermenting so I count that, correct?

I have found that the curve at the bottom of your carboy will make the very center have a lot less trub. You should be able to just hold it steady right above trub line.

A bock because it's about the season for that and we'll have the yeast for it. We pretty much always use a yeast twice so we line up beers that work with the same yeast strain.

At three batches, I wouldn't have been ready to make the jump to all grain. It's not that it's harder. But there is more to keep track of and more things that could go wrong.