Time to add the hops!

Its been a week and the fermentation of my IPA has slowed down.  I moved the beer to another glass carboy to remove the yeast and proteins that had fallen to the bottom.  I could have left the beer as is until kegging, but as the yeast dies it can explode and pollute a good beer with meaty flavors.  Don't know about you, but meaty beer isn't what I want to drink!  More importantly, it was time to add the hops!  (Think about those old Dunkin' Donuts commercials....time to make the donuts.  I know its random but I am drinking a beer and its funny to me.)  I added almost an ounce of cascade hops to help improve the aroma of the beer when it comes time to drink.  As I have mentioned in a past post, the alcohol pulls out alpha acids and other aroma compounds.  Cascades in particular contribute a floral aroma that is very common among many American style IPAs and Pale Ales.  Some people even pick up some grassy notes depending on how much of the hop is used and the particular beer.  Now that the beer has been dry hopped (the technical term of adding hops during late or after fermentation) all I have to do is wait.  In another week or two the yeast will have finished fermenting and will have absorbed any of the fermentation by-products.  Then its on to the keg and into my glass!  I tasted the beer while moving it over and I think it will be very drinkable.  Not exactly the variation I was looking for but I can try again....after I finish 5 gallons!