Last night I bottled up a batch of IPA-ish. Then brewed a batch off the top of my head.
1lb CaraRed milled malt 30 min steep
6lbs ultra light LME
1 oz Willamette whole fresh 45 min
A Whirlock tab at final 5min
OG was 48
Pitched Wyeast American Ale 1056
Here's the fun part... Top hopped in the fermentor with an oz of Cascade whole fresh.
It went to work in less than 3 hrs. At 8 hrs I had continuous bubbles. At 24 hrs I have a bubble a second.
It's a nice gold color and smells of fresh picked citrus.
So, does anyone here top hop in the fermentor like that? Seems to me to be a much better way to infuse the aroma than boiling it in...