Fruityness questions despite low temps and more...

[cdgadd]

I want to preface these questions...I am a newbie to the homebrewing universe. (Though a seasoned microbrew drinker).

So, after my fourth brew with the following (8 gallon kettle, wort chiller, 6 gallon plastic fermenter, etc., etc), I here's some questions I have:

Is it OK to add spices and hops throughout the boiling phase for the wort? Every 5 minutes or so?
Also, I am familiar with dry hopping in the secondary fermenter (though I have not yet done it), but is it OK to also add other ingredients in addition to hops in the secondary to add flavor?

I have kept the fermentation temp at 60-65 degrees for about 13 of the 14 days of fermentation. However, this "holiday ale" using a MoreBeer recipe kit had a fruity flavor to it. I pitched a dry yeast that didn't seem to be do anything for a couple of days (so, I, of course, had a mini panic), so I pitched a half vial of White Labs yeast I had left.
In what ways can the yeast add a fruity flavor? Are there yeast strains that are "less fruity?"

Also, how critical is the temp in fermenter as far as getting it down to the recommended 60-68 degree mark? How fast should that happen after pitching the yeast?

That's all for now...if anyone takes the time to look through the above queries. Thanks.

 

[Buhjangles]

I regards to the constant hops/spice additions, this is exactly waft dogfish head does with 90 minute IPA. They made a machine to shake it in constantly. Just hops though, not sure about the spices.

 

[Yooper]

Some yeast strains are noted to be very fruity while others are generally "clean". Temperature plays a huge role, especially early during fermentation, and fermenting even a "clean" yeast at 70 degrees or above may cause some pronounced fruitiness in the finished beer.

Generally, you want to pitch the yeast at or very near the desired fermentation temperature to avoid off-flavors. Chill the wort to 60-65, and then add the yeast. I ferment most ales at 62-66 although there are a few exceptions depending on the yeast strain.

 

[Thunder_Chicken]

Oxygenation levels are important too, and aren't independent of temperature. Some ale yeasts will get fruity even in properly chilled wort if it isn't oxygenated/aerated well. Some yeasts will get fruity no matter what you do.