I have only used them for bittering so my experience may not contribute much here. They are clean and they did what I wanted them to do. I agree with Rich... slightly floral and some spice. I have heard some people say that they do not come across as well when added late which make them seem a bit like Tradition... better as a bittering hop than a flavor or aroma hop.
Ken, tell me about the opal hops.
Around 5.2 or 5.3 in the mash. Some say anywhere from 5.2 to 5.4 is okay. 5.2 is supposed to be a good spot for all processes that are happening in the mash... better yield, better conversion, etc. Not sure on the science of it but that's my target based on various things I have heard and read. In the sparge, I just try to get my water to about 5.5 to 5.6 before adding it into the MT for the sparge so that I don't risk elevating the pH over 6.0 (which is supposed to be the threshold for additional tannin extraction). As a result of all of that, my sparge pH (sparge water plus the wet grains) comes in around 5.4 or 5.5 and my kettle pH ends up around 5.5 which Kai has mentioned to be a good spot for the boil. The higher the SRM of the beer, the less acid I need to reach those goals but the goals stay about the same.
What ph target do you shoot for?