tre9er

Recipes 

I would just add the hops when you pull the steeped grains out. I'm assuming it still takes you a few minutes to get the boil going after that point, right? The idea is to have the hops in for longer than just the 60 minutes or whtaever the boil time is, and to have them in at a slightly lower initial temp

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Xpertskir

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I brew outside and steep at between 145-150. So to go from that to over 200 it'll take a little time, but not as much time as it takes to transfer to the boil kettle for you all grain guys.

Let me ask it a different way. What temperature is your wort when you transfer it to the kettle, and how long does it take?

Another thought comes to mine, since I will get better hop utilization from my FWH due to having a lower gravity wort, should I cut back the FWH amount?

Gameface

Recipes 

My wort is usually between 140-165f before I start to heat it up.

tre9er

Recipes 

Perhaps a little, but I never do. The smoothing out of the bitterness takes care of any additional bitterness, of course my gravity is much higher. You could experiment with reducing it a little. My formulas say roughly 10% difference in utilization between a "just higher than water" gravity (1.005) and a 1.047 gravity at time of FWH.

I run my first wort off into BK and start heating immediately. By the time the second runnings finish going into the kettle I add the hops. At this point the temperature is about 180 I'd estimate. It takes me about 10-15 minutes to get to a boil from there.

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Piratwolf

Recipes 

I usually FWH at around 150F or a little higher, and I'm boiling maybe 20 min later. Not sure you go much quicker than that....

As for compensating amounts, you'll probably have to experiment a little b/c everyone's system is different. I'd cut maybe 10% for starters.

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tre9er

Recipes 

Just to clarify, not sure if I'm doing true FWH because I add the hops once all of my wort is in the kettle, but before the boil has started (wort temp in the 170-180 range)

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tre9er

Recipes 

are you literally adding to the first runnings or are you waiting until all runoff is in kettle like I do? Just curious.

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Gameface

Recipes 

I throw my FWH in a dry kettle.

Face Eater

Recipes 

I agree with yooper, it is not like a 20 minute addition. I use it in place of all my 60 minute additions and even in my IPA recipes still with a good bitterness. It does make it smoother though.

msa8967

Recipes 

Anyone find that certain hop types are better to use as FWH than others?

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