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Old 02-20-2014, 04:48 PM   #21
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Originally Posted by bobtheUKbrewer2 View Post
Not sure what FWH / first wort hopping is - unless it is the amount of hops in at beginning of boil. I made a kind of hop tea by infusing hops in water at 95 deg C and allowed to cool overnight - terrible flavour in finished beer.

It's a technique to get flavor/aroma by adding hops between mash and boil. I've read they impart the same bitterness as a 20 min addition, but much more flavor/aroma


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Old 02-20-2014, 05:27 PM   #22
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so the hops go in at 75 deg C and the wort is brought to 100 deg C for 60 minutes - why is the flavour and aroma not boiled off, I wonder ?

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Old 02-20-2014, 05:33 PM   #23
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so the hops go in at 75 deg C and the wort is brought to 100 deg C for 60 minutes - why is the flavour and aroma not boiled off, I wonder ?

Here's some good info on it

http://www.brew365.com/technique_firstworthopping.php


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Old 02-20-2014, 06:21 PM   #24
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many thanks jjw - I shall try it next brewday (monday) (with nelson sauvin hops)

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Old 02-20-2014, 08:07 PM   #25
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I've done mash hops and FWH and they both gave us that long lasting hop flavor after you swallow. It's great on an IPA!

As far as dry hopping I prefer whole hops but you lose some beer and since you're using a carboy, I'm assuming, the pellets would be easier and still do a good job. I keg my beer so I just put whole hops and a bag and throw it in for a few days. Transforms the IPA!

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Old 02-20-2014, 08:13 PM   #26
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If I wait until the fermentation is done, add hops and wait another 7 days, then bottle, surely the beer will be "flat".
That makes no sense. I dry hop for a week, then cold crash for a week and then bottle. Never had a flat beer.
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Old 02-21-2014, 03:11 AM   #27
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jjw - I have been brewing for over 40 years. I was asking if there would be sufficient active yeast left by the time I bottled. I normally bottle in 4 to 6 days, but it would be up to 14 days with this approach.
I got you now. Sorry, I really thought you were a noob. I was trying to be helpful with the recommended reading.

Seriously, I've had beer in the fermenter(s) for months followed by a cold crash. They took longer than normal to carb, but they did. And they had the finest layer of yeast you've ever seen in a bottle primed beer ;-)

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Old 02-21-2014, 03:13 AM   #28
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That makes no sense. I dry hop for a week, then cold crash for a week and then bottle. Never had a flat beer.
I've been getting better results by crashing and racking, then dry hopping. All those oils stay in the beer rather than coating the yeast

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Old 02-21-2014, 03:29 AM   #29
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I feel like a 5 and 2 minute addition are so close that what would be the difference? I dry hopped for the first time last batch and the results were stunning. I had not yet made a beer with such a beautifully strong hop aroma until I dry hopped. Typically, I do a FWH, then a 30 minute (or 15), and I plan to dry hop all of my beers from now on. That simple schedule achieves a very full hop profile.
From twenty min on every addition will give a different result. Ie, @15 you will lose a lot of volitiles, but there will be compounds forming that need time and would be boiled off of the addition were @25. @5 the flavors and aromas still have a chance to incorporate. I do a 1 min addition because I find it incorporates better than@ flameout. Just using the motion of the boil to help mix the stuff in. It's more of a flameout addition.

When and how much hops all depends on what your going for. Ie, a common bitter might get a small 60 min and a small 15 min. That's all the hop it will ever see. A 90 min ipa clone gets a continuous feed of hops for 1.5 hrs. There are some Scottish ales that could be pulled off without hops. Just tell the consumer that you put hops in it and it will be on style.lol

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Old 02-21-2014, 03:36 AM   #30
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I thought we were talking boil hops. Of course dry hops are great for aroma. They tend to dissipate from the brew much quicker than late addition aromas, but are beautifully floral. A must in all of my apa,ipa, and anything else I can sneak it into :-)

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