From brewmaster Nick McKinney
It finished fermenting ok. I am transferring it to a new carboy where it will sit on some aroma hops and clear for 2 weeks. Hops that are never boiled only add aroma. I added three different hops when I transfered it. There are lots of different hops. The ones I used in the IPA are Cascade, Centennial, Simcoe  and Crystal. Most of those are from the west coast. They are known for their citrus like aroma (they are used in most of Sierra Nevada's ales). They will give it the aroma that you get with a good fresh IPA.





Dead yeast on bottom. Dried dead yeast on top from when it was in the first few days with violent fermentation.