Da Shugabaweizen Brew Session

For the yeast, I had a jar of WB-06 slurry in the fridge along with a jar of Treehouse blend slurry. Given that I want to reduce refrigerator clutter, I figured that I just create a blend of blends and then start it in 1.25L for a direct pitch. Brew day - Going BIAB style for today. After 30 minutes into the sacc rest, conversion was complete but gravity was only 1.034, which is pretty darn low for what I wanted. I'm looking for 1.042 as my preboil gravity. As such, I added 0.5 tsp of amylase enzyme into the mash and let it sit for another 15 minutes. After this, then pulled a gravity of 1.035, so still way down. It all has to do with the fact that I my mash water volume was too much. I was expecting a lot more loss and it came to about 0.25 gallons instead of 0.5 gallons. In any case, I added a little over 0.5lb of DME to bring up the preboil gravity to spec. The rest of the brew day went very well and I finished in a little over 4 hours, including clean-up. Bubbling in airlock started after 3 hours and it is humming along after 10 hours. 1/15 - Added dry hops. Foam was almost completely dropped out, and this was about 20 hours post-pitch. 1/22 - bottled today. Pycnometer shows 1.0075. Sample tasted okay, no banana nor clove but there was hop presence, almost vegetal. I racked 1 gallon off onto a blackberry puree I made from 1lb of frozen fruit. 2/6 - bottled the 1 gallon of blackberry variant today. The sample tasted pretty good, with some definite bitterness from the blackberries. I didn't taste much, if any, hops. The pycnometer pulled 1.007 on this, so it dried out just a touch more.