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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > BIAB Brewing > Biab fwh
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Old 01-16-2014, 03:42 AM   #31
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Originally Posted by skitter View Post
And here I am wondering if the bickering has scared off the OP into hiding in a corner asking what he did to start all this fighting...

Or he could just be drinking and not give a ****
Not hiding! Just having a cold one trying to sort this FWH stuff out. I had no idea it was so involved, but now i'm more anxious to experiment with it. Thanks for all the opinions/debate on the subject. That's what makes brewing so damn interesting! You just have to play & come up with your own conclusions i guess. I'm gonna FWH, skip the 60, and add some flameout & dryhop. Can't wait! Thanks you guys!
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Old 01-16-2014, 04:09 AM   #32
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I'm gonna FWH, skip the 60, and add some flameout & dryhop. Can't wait! Thanks you guys!
That's what I do - make the 60 minute addition a FWH addition. Then do the other hop additions without any changes. I really like FWH and use it on all my hoppy American beers.
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Old 01-16-2014, 11:12 PM   #33
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Call me crazy, but FWH to me means at dough in.

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Old 01-17-2014, 01:22 AM   #34
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Call me crazy, but FWH to me means at dough in.
That is what many call Mash Hopping. Beersmith even has that as a hopping technique. Different from FWH, in part because you leave the hops in the mash tun, they never get to the boil kettle. I use mash hopping in my IPAs.
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Old 05-24-2014, 05:36 AM   #35
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>>
That's not correct. They wont add aroma because the volatile aromatic compounds will be boiled off, but they certainly add flavor since you have hops in contact with wort for more than 60 minutes.

If hops can give flavor in 15 minutes, they can give flavor in 60+.
This is simply not true (as many have tried to explain to you). Most flavor-contributing compounds are also destroyed/driven off during the boil. However, you are correct that part of the late additions were traditionally shifted to FWH, but without reading up on the chemistry of FWH, I can't really say how this contributes to flavor or aroma. It may simply be that the alteration in perceived bitterness helps to accentuate or get out of the way of flavor and aroma provided by the remaining late additions, or perhaps the flavor and aroma compounds are able to bind to other compounds during FWH that prevent them from being destroyed or driven off during the subsequent boil.
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Old 06-08-2014, 11:02 AM   #36
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I have understood FWH to add flavor and aroma due to the compound bonding at the lower temps and therefore not being able to be boiled off. Giving a smoother hop taste. I FWH, bitter, hopstand and dry hop my favorite brews


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Old 06-08-2014, 04:50 PM   #37
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There was a good Basic Brewing Radio podcast about hop techniques from May 8th, 2014 comparing FWH, 60 minute additions, and mash hopping. It's worth a listen, http://www.basicbrewing.com/index.php?page=radio.

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