New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Techniques > FWH? should I?




Reply
 
LinkBack Thread Tools Display Modes
Old 12-16-2011, 12:00 AM   #11
Bierliebhaber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Portland, Oregon
Posts: 444
Liked 81 Times on 41 Posts
Likes Given: 27

Default

Also, agree with all the votes for dry hopping.

That said, you don't add more hops for FWH. Instead you shift a percentage of hops from your other additions to FWH. So, you could still move a 1/4 oz of your flavor hops and a 1/4 oz of your aroma hops to FWH, if you wanted to give it a go.



__________________
Bierliebhaber is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 12:17 AM   #12
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,064
Liked 43 Times on 38 Posts
Likes Given: 12

Default

FWH with the magnum.
It will be great in an unexplainable way.



__________________
badlee is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 01:37 AM   #13
jasert39
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: , Garnet Valley, PA
Posts: 139
Liked 6 Times on 5 Posts
Likes Given: 1

Default

Quote:
Originally Posted by badlee
FWH with the magnum.
It will be great in an unexplainable way.
In place of my 60 minute addition?
__________________

Fermenting - Chocolate Porter
Serving - Tits-Up IIPA, Coffee Stout, Oak Aged IIPA
On Deck - Centennial Blonde, Rye IPA, Coffee Stout

my bar build - http://www.homebrewtalk.com/f51/basement-bar-build-317745/

jasert39 is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 01:48 AM   #14
Sean
Feedback Score: 0 reviews
 
Sean's Avatar
Recipes 
 
Join Date: May 2006
Location: Sandhills of NC
Posts: 1,266
Liked 8 Times on 8 Posts
Likes Given: 33

Default

Quote:
Originally Posted by ResumeMan View Post
Definitely don't just toss it in as FWH because you have nothing better to do with it. FWH will substantially increase your bitterness, so would throw the recipe off from your plan.

That said, agreed with everyone else, your IPA will be very happy with a dry hop addition.
Logically you would think it would substantially increase your bitterness, but it doesn't seem to. It adds a nice roundness to the hop flavor.

I don't know what your recipe looks like, but if you want to try it, maybe FWH with 1/4 to 1/3 and the rest dry.

Luck!
__________________
Sean is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 02:51 AM   #15
Piratwolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,103
Liked 124 Times on 117 Posts
Likes Given: 82

Default

I love FWH.

My practice for almost all hoppy beers is to FWH in place of the 60 min addition. I don't adjust the others. I know that's contrary to received wisdom, but I've done six FWH batches in the last three months, and in every case it gives me a much more subtle, sneaky-starting bitterness that becomes more pronounced as the seconds pass. I think it's sublime!!

__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 02:55 AM   #16
bottlebomber
I FWH my IPAs
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
bottlebomber's Avatar
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,157
Liked 2598 Times on 2045 Posts
Likes Given: 276

Default

What is the theory behind FWH? How is this going to benefit the beer beyond adding a few more IBUs from being in the wort for longer?

__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 02:58 AM   #17
JimTheHick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Iowa city, Iowa
Posts: 560
Liked 18 Times on 16 Posts

Default

Quote:
Originally Posted by bottlebomber
What is the theory behind FWH? How is this going to benefit the beer beyond adding a few more IBUs from being in the wort for longer?
Different types of isomerization reactions take place at 170F versus 212F.

I say DO IT! I love FWH- just drank an AB clone that was supposedly over 100 IBUs due to the jacked up FWH calcs, but it's a really nice smooth bitterness. It works best with low cohumulone hops, apparently.
__________________
JimTheHick is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 03:07 AM   #18
sheeshomatic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: NJ
Posts: 186
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by Piratwolf View Post
I love FWH.

My practice for almost all hoppy beers is to FWH in place of the 60 min addition. I don't adjust the others. I know that's contrary to received wisdom, but I've done six FWH batches in the last three months, and in every case it gives me a much more subtle, sneaky-starting bitterness that becomes more pronounced as the seconds pass. I think it's sublime!!
I can't agree with you more. I'm currently drinking a 9% triple IPA of my own creation and I FWH this beer for the first time. It's 100 IBUs and you wouldn't know it. There is no big bite when it hits your palette. I get all the big fruit and citrus (4 oz of dry hops) and then the hop bitters come in slowly and balance off all that fruit. Sublime is the perfect adjective Piratwolf.
__________________
www.devilswaterbrewery.com

On Tap at DWB
#1 - Seamus Stout
#2 - The Darling - Clementine Hefeweizen
Conditioning/Fermenting
#1 - Breakfast of Champions
#2 - Four Horsemen Imperial IPA
sheeshomatic is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 03:15 AM   #19
seabass07
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
seabass07's Avatar
Recipes 
 
Join Date: Apr 2011
Posts: 1,125
Liked 78 Times on 74 Posts
Likes Given: 62

Default

+1 for switching the 60 min addition to fwh. Just put it in with the first runnings and leave it through the boil. Its a slight bump in ibus, but you will get more flavor out of the magnum. The bitterness is also smoother.

I guess its still a mystery exactly what happens during fwh, but ive done some beers with just a fwh bittering addition and they taste like i added some late addition hops.

__________________
Fermenter 1: Beer
Fermenter 2: Beer
seabass07 is online now
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 03:33 AM   #20
michaeltrego
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Amherst, NH
Posts: 418
Liked 11 Times on 11 Posts
Likes Given: 1

Default

I too love FWH'ing with Magnum. Assuming those 4 oz. are your total supply, I might suggest:

0.5 oz. Magnum FWH
0.5 oz. Magnum 60 min
0.5 oz. Falconer's Flight 30 min
0.5 oz. Falconer's Flight 10 min
0.5 oz. Cascade 5 min
0.5 oz. Cascade 0 min
1.0 oz. Cascade Dry hop

If you could add another ounce of Falconer's split half between 0 min and Dry hop, that would be even better!

I recently did the following for a 68 IBU Red IPA that came out quite nice:

0.63 oz. Magnum 12.1% FWH
0.63 oz. Magnum 12.1% 60 min.
0.50 oz. Simcoe 12.2% 30 min.
1.00 oz. Cascade 5.4% 10 min.
1.00 oz. Cascade 5.4% 5 min.
0.50 oz. Cascade 5.4% 0 min.
0.50 oz. Simcoe 12.2% 0 min.
0.50 oz. Amarillo 7.5% 0 min.
1.00 oz. Amarillo 7.5% Dry Hop
1.00 oz. Cascade 5.4% Dry Hop
1.00 oz. Simcoe 12.2% Dry Hop



__________________
michaeltrego is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes