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Old 06-26-2012, 07:49 PM   #11
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I've tried it both ways, using the FWH for the 60 minute and as a separate addition. The former was much more enjoyable although adding both wasn't bad, just a tad bit bitter. It seems that the colder it's served, the more you notice it and it mellows a bit as the glass sits.

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Old 06-26-2012, 07:51 PM   #12
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Originally Posted by tre9er View Post
I always FWH in place of the 60m addition (for 60m boils)
Cool, thanks. I think I'll try that on my next brew. So does it work better with darker beers or lighter beers? Or does it matter?
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Old 06-26-2012, 08:33 PM   #13
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Cool, thanks. I think I'll try that on my next brew. So does it work better with darker beers or lighter beers? Or does it matter?
I do it for all of my beers. Started out with an ESB (because they're actually not supposed to be harshly bitter, despite the name) and just adopted it into practice thereafter.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 06-26-2012, 08:49 PM   #14
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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.
Actually, that's not my experience at all. It gives a bit more bitterness (IBUs), but in a very smooth bitterness way. It's not at all comparable to a 20 minute IBU addition.
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Old 06-26-2012, 08:52 PM   #15
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Actually, that's not my experience at all. It gives a bit more bitterness (IBUs), but in a very smooth bitterness way. It's not at all comparable to a 20 minute IBU addition.
This is my experience as well. I simply replace the 60m bittering addition, or whatever the first hop addition is...with FWH.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 06-26-2012, 11:18 PM   #16
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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.
In Principles of Brewing Science by George Fix, He talks about the "Brauwelt" study, published by (Preis and Mitter,1995). Two breweries with professional tasting panels compared a late-hopped beer vs. a first-wort-hopped beer. The sensory panels said the FWH beer had "a finer and rounded hop aroma" with a "finer and more pleasant" bitter in spite of the higher iso-alpha-acid concentration. The professional tasting panels prefered the FWH 8-3 at the first brewery, and 11-1 at the second brewery. One interesting thing about this study was it was done with Pilsners.

I just quickly summed up a little of what Fix wrote here, there's alot more in the book. I've never tried FWH, but it does seem very interesting that the study was only done with pilsners, and in a pilsner you wouldn't really want much late hop aroma I would think.
This book has got a ton of good info in it, so get it if you don't have it.
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Old 06-27-2012, 01:37 AM   #17
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Has anyone tried doing FWH while doing a brew in the bag method instead of using a mashtun?

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Old 06-27-2012, 02:07 PM   #18
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Has anyone tried doing FWH while doing a brew in the bag method instead of using a mashtun?
Yes. In both cases you hop before the boil starts. Doesn't mean you add them to the mash or anything. Just after you're done sparging or in your case, pulling the bag out of the kettle, you'd throw hops in instead of waiting for an official "boil" to begin.
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Old 06-27-2012, 04:25 PM   #19
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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?
I would agree that this would seem to replace the one with the long boil (usually 60 minutes) which I understand adds the bitterness. The "short" boil adds the "hop" flavor but much less bitterness. So, boiling the "flavoring" hop would drive out most of the flavor and leave only the bitterness.

Is that they way you guys see this?
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Old 06-27-2012, 04:36 PM   #20
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Yes. The bittering comes from compounds that require time to break down, thus longer boil times increase bitterness. Mid-point additions are for flavor as the hops break down slightly but don't lose their flavor. The late additions add aroma.

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