In the end of my first batch, i thought i had put too many hop because it was 'oily' and the flavor was incredibly strong. But now in the second fermenting day the hops seems to be very distant, almost in an ideal level. So, on a scale from 0 to 10, (0 meaning complete loss of hop flavor,aroma and bitternes) and 10 meaning complete retention of hop, how far your beer will be from the ending of mash boil to the first days and even in the end of fermenting process? Thanks.