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Old 10-08-2012, 03:43 PM   #1311
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Originally Posted by zyx345 View Post
If I have all grain recipe that calls for a 60 minute and 20 minute hop addition. Based on The Pol's hop addition chart (page 17) would your total boil time be 40 minutes? My hop schedule would then be 40 minutes, then flame out correct?
You still do the full time for boil (at least I do) you just move the hop additions. The boil is still driving off DMS and reducing your volume.


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Old 10-17-2012, 04:32 PM   #1312
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Hi all, what is the best way to cube hop?

Pellets or whole flower hops?



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Old 10-17-2012, 04:45 PM   #1313
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I usually just chuck in my pellet hops before draining my kettle, though I do end up with more trub in the fermenter and/or loss in the cube. I've considered trying whole hops in a hop bag, but I imagine that would absorb a bunch of wort and may be difficult to remove from the cube.

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Old 11-15-2012, 03:41 PM   #1314
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I"m sorry...but what does FWH 30m IBU under flavoring hops mean? I've searched and can't find FWH?? Ferment with hops...add them 30 minutes after transfering wort?

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Old 11-15-2012, 03:51 PM   #1315
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I"m sorry...but what does FWH 30m IBU under flavoring hops mean? I've searched and can't find FWH?? Ferment with hops...add them 30 minutes after transfering wort?
FWH means First Wort Hops, meaning that you put your hops into the kettle then drain your mash onto them, or if you BIAB, take out your grain bag and add your hops while you squeeze. FWH-ing adds a smoother perceived bitterness, which is why a lot of people calculate them as a 30 or 20 minute addition. So...

FWH (First Wort Hop) 30 min (calculated as a 30 minute addition)
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Old 11-15-2012, 04:18 PM   #1316
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So the normal version for example flavoring hops @ 15 mins but I want to add them @ 30 minutes instead? I'm sorry, first time I'm reading on this. I was just adding these flavoring hops @ flameout.

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Old 11-15-2012, 05:48 PM   #1317
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From waaaaaay back on page 47, one user's adjustments based on what works for him. They work for me as well, but some people say they have better luck hopping normally as they would with traditional chilling methods.



So this user recommends changing traditional 15 and 10 minute additions to FWH, calculating the IBUs as a 30 minute addition. I've read elsewhere that Gordon Strong calculates FWH as a 20 minute addition. For 5 minute and flame-out additions, he recommends dry-hopping. Try it out and see what works for you, but I've had pretty good luck with this chart.

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Old 11-15-2012, 07:25 PM   #1318
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Do you have any suggested links on reading about FWH's? I'd like to read a little more about how this method!

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Old 11-16-2012, 01:31 AM   #1319
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So the FWH are added before the boil, but they're calculated as a 30-20 minute addition. So for a traditional hop addition:

60 min
15 min
0 min

would translate to no-chill (according to the chart)

FWH (calculated as 30 min, but added before the boil)
40 min
dry-hop.

The "FWH 30m IBU" just means that while the hops are added before the boil, you can expect the same perceived bitterness as a 30 min addition. Just did a quick search of HBT for "First Wort Hops" and discovered that BeerSmith's default calculation is BOIL TIME + 10%.

Again, the rules aren't set in stone, this is just what works for some people.

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Old 11-20-2012, 07:46 PM   #1320
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I just found this link today while browsing around if anyone is interested on FWH's
http://beersmith.com/blog/2012/11/19/first-wort-hops-fwh-in-beer-revisited/



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