Originally Posted by Oddball
Sorry if this is a dumb question but what is FWH on the hop additions?
First wort hopping is a method to get what many believe is a smoother bittering, the hops are put into the boil kettle as you are doing your sparging, instead of once it begins to boil.
The thought is some flavor characteristics are locked in at lower heat, and as the wort boils it locks in the bittering as well, seems to reduce the sharpness of a normal bittering addition, and smoothe the transition to the flavor additions as well.
I figured it was a good method in this beer, to smoothe things out, besides most saisons don't have a harsh bitterness to them but rather a balanced level of spice, bitterness, and aromas.
I hope that cleared things up for you!