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I don't think you'd have any issue there - really, if you feel comfortable adding it at 60 minutes, adding it for a FWH isn't going to be any different.

Quads definitely age well - I wouldn't think you'd need to cork it, that seems more personal preference than anything else. Imperial Stout, Barleywine, Old Ale... all great styles to age and see how they develop over the years!

One big factor is definitely the gravity -- if you're looking for a really big beer, start it sooner.

Personally, I'd rather not risk it. The yeast will likely be fine - I forget to aerate as often as I remember.

I was coming in here to suggest that too. And still, masking tape will be cheaper, I'd imagine. Cool stuff you guys got there!

I'm pretty sure that Firestone uses Saphir, at least in terms of the dry hop.

That's exactly right! Give back once you've got experiences to share, that's how the community grows!

I tend to soak in bourbon myself (but I love bourbon). Take a few -- depends on the aroma, age, etc. and how much vanilla I want in the beer -- split and soak in just enough bourbon to cover them, add it all to the fermenter.

Haven't done it with homebrews yet, but I do it with commercial beers from time to time. Founders Rübæus and Breakfast Stout... that was delicious.

Ran wort from my mash tun into my kettle... with the ball valve fully open... and walked away. Came back to a delicious smelling mess all over the driveway! Learned to TRIPLE check after that one.

Yeah, this is exactly what I would recommend. I'm never able to get everything out anyway!

Jumping on what others have said, Cascade is always a personal favorite (for IPAs, APAs, Blondes, etc.). Amarillo too, I wouldn't have thought of that, I always lump it in with the higher AA ones. Motueka is a great choice too!

You're totally fine - that's what I always do! You'll definitely still get that great aroma.

I don't think you're going to get all that much bitterness from the hop stand if you're starting at 150F, so I wouldn't worry about it too much. If you want a big aroma, you can definitely stand to up the dry hop additions. I'm in the 3-5oz (for a 5gal batch) range, so maybe .5oz - 1oz?

I've never had one stay sealed, so you've had better luck with them than me! Yeah - skip the twist offs, go with pry-offs or Grolsh style bottles if you want.

Nice! Haven't tried gelatin yet myself, but it's definitely on my list for this year. Especially with wanting to brew some light pilsners and a couple lagers, I'd love them to be nice and sparkling!

If you have the space in your fridge, try cold crashing 24 hours before bottling next time. Really compacts the trub down and makes it that much easier!

That's awesome, congrats! :mug:

Wow that sounds good!

Thanks SO much for the kinds words and for supporting us! Can't tell you how great it is to hear about your experience -- that's exactly what we strive for. Cheers! :mug: