A couple specific questions:
- Anybody had issues with dry hops clogging the tap? Most sources I've read recommend just tossing the hops in, but I spoke to one person at a brewery that recommended bagging. I'll be using whole hops, if that is pertinent.
- Table sugar for priming?
- For yeast, I was going to re-pitch from the cake that I just racked from. Is this typical?
Any other general advice is welcome, particularly things to avoid.