I can offer my notes on this one - I started this brew on 1 Dec.
Fermentation started up after 6 hours (68 degrees) and began to get vigorous near bedtime. I checked on it at 2 am and it was looking like a blow-off was in the cards so I plugged in the blow-off tube.
It blew for a couple of days and then I switched back to the airlock bubbler and it bubbled for a couple more days. I swirled it just after a week and it bubbled slowly for 3 more days.
Checked gravity at 2 weeks and it was 1.010. Quite a bit of scum and floaters on top so I reacted and removed it. Also moved to secondary at this point. Have since been advised by the helpful guides here on HBT that had I left it alone for a couple more weeks in primary, the floaters would fall to the bottom and things would clear up just fine. The taste from the hydrometer flask at this point was decent but quite astringent.
I pulled another taste sample from secondary two days ago. I'd call it hoppy and a slight green apple at this point. No astringent taste. I'm gonna guess that the astringency was the suspended hops particles. 4 oz is a lot of hops !
I'll leave it to age in secondary for two more weeks. I think it will be hoppy beer, but not super bitter. My guess is that bitterness is balanced.
Oh, one more note. This one produced a full gallon of trub on the bottom, so I was only able to move about 4 gallons to secondary. The gurus tell me that had I left it in primary, this trub would have compacted substantially.