DavidinTexas

Recipes 

I recently ran across this idea and decided to give it a try.

I was working with Lil' Sparky's Nut Brown Ale (a house favorite) and decided to add the hops as the wort was transferring from the cooler to the brew kettle.

Most write ups for this technique say that the bitterness will be increased some but will be smoother. I had a hard time putting that thought together in my mind - but that is exactly how I would describe it having now tasted the results.

All and all I liked it - but I do plan to cut the hops some (may be 25%) before trying this again. This would, of course, be of no value for the aroma hops.

Has anyone else experimented with this technique?

What were your results?

Thanks
David

H-ost

Recipes 

I love FWH, I have been doing it on pretty much all of my recipes for a while now.

But you have it backwards. The bitterness is much less than a 60 min addition, many people calculate it as a 20-25 min addition as far as IBUs go.

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DavidinTexas

Recipes 

It seemed more bitter to my taste (and those in the house) but smoother - I really like the smoother part and will try again this weekend with a cream ale.

Being able to "tune" the beer to be just as you like it is a big part of the fun. Sharing is the big reason for this page.

Thanks for the encouragement.
David

tre9er

Recipes 

I FWH everything. I feel it's still bitter but much more smooth.

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step

Recipes 

Does anyone have a link to any "scientific" papers regarding this technique? I know there are tons of people that generally agree on the final results of FWH, I just want to see some science.

Phunhog

Recipes 

Love FWH for Pale Ales and IPA's.....

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beergolf

Recipes 

Me too.

tre9er

Recipes 

Conjecture, FTW!

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jkendal

Recipes 

I've done it before a few times but I usually treat them as an extra addition - to add some more bitterness to a recipe. So if you were to REPLACE a hop addition with FWH, which one do you replace?

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tre9er

Recipes 

I always FWH in place of the 60m addition (for 60m boils)

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