Any American style Imperial IPA could stand to benefit from a dose of dry hopping in the fermentation phase to add some extra fresh hop character to the aromas, so that’s exactly what I did here today. This has got to be just about the simplest brewing procedure I have come across yet..

Ahh, good old American Cascade hops in the amount of 1 oz per 5 gallon batch should arouse the attention of nostrils far and wide! I will admit, I ate a hop pellet just to help my taste buds distinguish Cascade hops for future reference, not for hop head glory..

I got out my scissors and simply cut a small enough corner off the bag to create a funnel type effect so all them little hops make it into the carboy clean and safely.

Then I simply removed the airlock atop the fermentation vessel, keeping it in my hand to avoid contaminants, and poured the hops gently into the carboy.

The hops amazed me as they started spreading around and bubbling and fizzing, taking to the beer like they knew what had to be done!!

Then I simply popped the airlock back into its place and stared at the hops for a moment, I knew I had done the right thing here today. I plan to give it about 5 days before crash cooling and then transferring this % 10.4 abv Imperial IPA to the keg for consumption. Who knows, I may even enter this one into an upcoming home brewing competition!

Tags: Cascade, dry hopping, hops, imperial ipa, IPA, more hops, now with 30% more hops, pellet tasting

This entry was posted on Thursday, August 27th, 2009 at 8:03 pm and is filed under Homebrew. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.