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I did the following: Added the boiled sugar water to my clean, CO2 purged keg Racked my beer into the keg Purged air out with CO2 a few times Pressurized to 20PSI and mixed by shaking Hooked up my out tap to the bottle filler Released extra pressure and set keg to 2psi for bottling. I...

Same, I'd definitely describe them as a bittering hop, not an aroma hop.

If you use a higher attenuating yeast like WLP001 or the Pacman yeast by wyeast you really won't notice a big difference in sweetness. I'd say add that extra lb! Tell us out it turns out! Cheers!

I'd say add more hops... all around, early in the boil, whirlpool and dry hop. This thing should be hop foward not stout like in flavor... Many people shoot for > 100IBUs in CDAs Add some more cascade; it is a Cascadian Dark Ale after all :)

I'll even pay for postage to here...

Here's mine-- coming along well... I oak aged with cubes for one week, and will dry hop one week before cold crashing and bottling. Bottling for the first time instead of kegging to force myself to age :) After taking this picture, I left it alone for an hour, then swirled in the hops... Cheers!

Looks good! If they like the Stone, then you may want to check this one out too if you haven't already-- https://www.homebrewtalk.com/f12/stone-xi-anniversary-clone-51521/ And you can substitute the simcoe or amarillo with the falconer's

Although your question is good, I really don't think we should post a full recipe and hop schedule of a kit... especially when they give it to us at such a good price. They work hard to come up with the recipes; by all means, if you want it, buy it, and once you have the recipe you can...

I have my clone of this in the fermenter now. Still bubbling like crazy at 72 hours. OG was 1.084 which was what I was shooting for. This was a 4gal boil, topped off with a little over a gallon... I don't have my all grain equipment yet, so I did a partial mash in a bag - I also don't have...