Old ways?

[Mad Dog]

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...

[earle]

Sounds like you're doing what we call dry hopping. For even more aroma dry-hop after primary fermentation as the vigorous fermentation and production of CO2 can scrub some of the aroma.

BTW, what was your ferment temp? Sounds like you're fermentation was quite quick although as I use cling wrap in place of the lid and airlock I don't have much idea of what your bubble count means.

[Mad Dog]

Wort temp was 75f at pitch and my brew room stays between 65-69f at all times. This morning it was continuous bubbles again with a little krausen getting in. I'll clean it out once it calms down.

[earle]

Sounds like you have the temp well under control.

[Oliver]

Someone should design a plugin for phpBB that automatically converts weights and measures from imperial to metric or vice versa.

All these Fs and LBs and OZs are doing my head in!

Oliver

[Mad Dog]

I agree!!! President Carter tried to get us to go metric in the 70s. It didn't work. It makes more sense to us to have units of 4, or 16, or 60, and only once in a while 10s

[emnpaul]

I believe it was the Stone Cutters that "kept the metric system down", despite President Carter's best efforts.
http://www.youtube.com/watch?v=_ZI_aEalijE