Hey all...I'm getting ready to brew an all-Simcoe IPA (LOVE the pine!) and I have a question. I have 3 ounces I'd like to flavor with. What schedule would maximize the hop flavor of these beauties? All in with 15 minutes on the clock, all in with 5 minutes to go? All in at knockout? Or a variation? Also, regarding aroma hopping, which is better: an ounce at knockout or an ounce to dry hop with? Thanks for your opinions!