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Great thread. Way to go man, sticky!

I've wanted to try making a Saison with this hop since trying Sorachi Ace from Brooklyn: http://www.brooklynbrewery.com/news2?id=23 Super dry, big lemon notes in the nose and taste. Great stuff, very unique.

Just dry hopped my slightly tweaked version of this recipe tonight. The sample was just what I'd hoped it would be...very close to cloned IMO. I upped the 60 minute add and added an additional ounce of dry hops. I'll post some tasting notes.

Last year I went with Magnum and I think it was a good call. It's got a great clean bitterness to it that's very multi-purpose and I've also used it for dry hopping on some big west coast style IPA's. If you have a foodsaver, you can store them for quite a while (mine were purchased last...

I've fallen in love with Magnum as an early add for this reason. Very clean bitterness that I can then layer a ton of late adds and dry hop onto.

I've never come across any flavors anywhere near what you've described. Give it a shot, it's by far the most flexible higher alpha hop that I've come across in a while.

I've brewed an all Simcoe IPA now a couple of times and I'm just blown away by this hop. Supper fruity without any brash bitterness, very even keeled and smooth. Pineapple, mango, some slight citrus but nowhere near the C-hops the likes of Centennial or Cascade. I've done two five gallon...

My hop goddess found me at a Phish show years ago :fro: She want more hops to the planted this year but I told her that we'd have to rip out the grass, her response? "That **** doesn't do anything for us other than soak up water and collect dog dung...go for it"

Hello...my name is gwood, and I'm addicted to hops. It started simply enough, a few SNPAs, maybe a Stone IPA on the weekends. I had it under control. I had plenty of money and friends, a good job, a woman who loved me. Then one day it hit me, I was looking for Pliny at lunch, having three...

These and Simcoes are my new favs. Hope you like them.

Summits are great IPA hops and APA if you can get them. They have a very strong citrus note to them but I seem to recall that it was sweeter, like the difference between an orange and a tangerine. They are similar to alot of the c-hops. Really an interesting new hop; they are a dwarf strain...

Man, yet another brew that I've been wanting to clone. I try to get a case of Stone's anniversary brews each year and the 11 went REALLY fast.

They would be very similar. I think it's the Perle that really makes SNPA stand out for me. Cascade notes in beers are a dime a dozen but the combo of the two is just perfect...that minty citrus goodness.

Digging this one up. I've been wanting to clone this beer since it came out, I've got to give this a shot. Looks are spot on.

Bittering is Yakima Magnum and Perle finishing is Cascade. OP: In terms of the extract, if you can't do a full boil make sure to do a late addition and adjust your hops for utilization. There are several great threads here on the subject that I read through prior to moving to all grain...

Too much hops? Is there such a thing? ;) If you are sticking to the ingredients you've listed here you could shoot for either style. If you're a Sierra Nevada Pale Ale fan you're well on your way to hitting a close clone of it if you drop the aromatic and bring down the IBUs a bit. I...

I get a nice minty flavor from Perle from late additions. I think that flavor is really the hop signature of SNPA that makes it stand out.

I didn't have time to make staters, I think I might have mixed up the packs. Thing is, that is just not like me...oh well. Air temp was held at 60-67. The themometer on the carboy (little sticker thingy) read 62-68. I'm not taking wort temps.

I've used this yeast for pretty much all my pales and IPAs and I'm a bit confused. I just tasted a new IPA recipe that I did a few weeks ago and I swear it tastes like a belgian yeast profile. Is there any possibility that 1056 at 60-67F fermentation temps would put off fruity or clove like...

Man that looks tasty. I did my cascade harvest ale a bit ago...can't wait to try it. Not sure if there are calcs out there (they'd be a guess anyways). The rule that I've gone by is 3oz wet in place of 1oz dry. Maybe others will have more input there. You might want to start a thread on...