After my first two years of sealing hops I got bored (4 month old also factored into this), so I said screw it, we're going to make one huge double (triple?) IPA with all the hops from this years harvest. Due to a near unending summer drought I had lost the top 10ft of my cascade hops so my overall yield from that plant was only 3.5oz. My nugget plant which is partially shaded during the day did much better and I was able to get 6.5oz off of it (and it's purposefully kept small due to it being at the front of the house on the lightpost). Probably spent 4-5 hours of time removing the binds and picking the hops but in the end I was left with a huge amount. Dried them for 2 days on home-made window screens and then went about my brew.
I had a buddy help me because 10oz of whole-flower hops is LARGER than the actual turkey frier pot I'm using to boil (I do extract with crystal grain steeping). Here was my recipe in case anyone out there is crazy enough to attempt a clone:
-7.5lbs extra pale malt extract
-1lb crystal 20 grains (steeped for 15min @ ~170F)
-6.5oz nugget boiled for 70min
-nugget then removed by strainer to allow for cascade hops
-3.5oz cascade added and boiled for 10-15min
-at end of boil I quickly removed the cascade hops using the strainer to prevent clogging when putting into fermenter. This method worked great to reduce losses from hop absorption (squished the hops between a metal bowl and the strainer to get back as much wort as possible).
-Pitched one packet of Nottingham dry yeast (hydrated 30min prior to pitching using a weak wort solution from the boil)
When I was done it smelled HEAVENLY, and is sure to be a rockin' super IPA. No clue on what IBU estimate the brew is (anyone have a handy calculator for a guess?), but there is no way it's not going to pucker the palate.
Sorry for taking this a bit off-topic, but for those of you that want to avoid the storage of the hops, just do as they did in old times, and make your beer when the hops are ready!