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I have never tried, nor heard of this beer before. So we're going to need some more info before we can give this clone the ol' college try. What variety of hops are used, whats the starting and final gravities (or at least ABV%), and what style of yeast is used? In order to properly utilize...

I am a big fan of dry hop additions. When I make my APA/IPA or other hoppy beers, I always dry hop. My biggest dry hop was 3/4 oz centennial in the secondary for 3 weeks. The beer had a very strong hoppy citrus aroma, and after aging in bottle for 3 weeks had a smooth bitterness. My advice, hop...

Yes! IMHO APA and IPA should ALWAYS be dry hopped. They should also have hops added to the runnings if you're doing AG. They should also be wet hopped when possible. Add hops In the boil, the 1* and 2* fermenter, and possibly a fresh hop in the bottle itself. In fact they should be hopped at...

Here is a quick recipe that might work for that. Grain Bill: 5 lbs American 2-row malt 4.5 lbs Wheat malt 0.5 lbs American Crystal 40L Hops Schedule 1.0 oz Centennial (~10% AA) - 60 minutes 0.5 oz Centennial (~10% AA) - 1 minute 0.5 oz Centennial (~10% AA) - Dry Hop Yeast...

According to the brewer at Bell's, Oberon does not use any spice (orange peel, or corriander specifically). My first batch lacked the fruity citrus that I so love in my Oberon. For my second batch I am going to try a dry hop with 9% Centennial hops. In other beers when I have dry hopped in the...