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Interesting take. I'm not big on really hoppy beers either, but I'm still in the 'learning' stage so wanted to try it. I'll keep your 'put all hops in at flameout' suggestion for future trials. Thanks.

In my subsequent research on this, I saw a guy on Youtube using 2 magnets (meant for a sousvide applicaiton) - one for under the bucket lid to hold a muslin bag, the other for the top of the bucket lid so that when it was time to dry hop he just removed the outside magnet and the hops fell in...

My most recent recipe calls for a dry hop addition 4 days into fermentation. I was just going to pitch the hops directly to the fermenter, but would prefer not having to strain them out later. Can I just put the hops in a muslin bag and toss it in so it's easier to retrieve later? If I do...

Welcome!

For a generic pale ale recipe for instance, what would you think is 'best case scenario' and 'worst case scenario'?

Assuming you have bottled your beer properly, stored it in a cool, dark place, in your experiences, what is the shelf life of a home brewed beer?

Oak, eh?.... LOL.... I think I may use this batch to test several styles and see what happens.

Further to my 'beginner' question, how long should you age your cider? I'm finding different posts/articles/videos that recommend everything from 1 week to several months. Is it best to age in a secondary, or in bottles? Has anyone found an 'optimal' amount of time? This is my first batch of...

Thank you everyone. I probably shouldn't have done 5 gallons as a first batch, but oh well. I think I'll rack it into some small containers and expirement with flavouring/aging and see what happens. Thank you everyone for your input!

I think I'll hold back on kegging for now. Bottling for me (as a newbie) is still fun, but once it starts feeling like a chore I'll look into kegging. Thanks everyone for your input! I will however start monitoring 'Used Equipment for Sale' websites for deals on kegging equipment.

LOL - I'm already doing that to myself. I have 3 fermenter pails and already I'm saying, "Oh crap, I have a free pail, I better make another batch." I can only imagine how keggining would increase this 'problem'. :)

In case it's helpful for anyone, I found this priming sugar calculator specifically for cider: Priming Sugar Calculator for Cider Carbonation - Home Cider Making