last fall I did both a Simcoe IPA and Citra IPA both wet hop. Both had dry hop of "wet hops" though they were quite dry by the time it was post ferment. Since from a weight standpoint they didn't weigh any more than "dry" leaf hops so I used my standard 1# per bbl. When brewing with wet hops I use 2.8 times the "dry" hop amount in my recipe. I really wanted to show off the hop aroma and flavor so i served them quite young, about 2 weeks brewday to tap. I don't have a lot of experience with wet hop brewing but it worked out pretty well, they were both very popular beers and sold out quickly.
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