I just found this on Palmer's site:
"Only low alpha finishing hops should be used for FWH, and the amount should be no less than 30% of the total amount of hops used in the boil. This FWH addition therefore should be taken from the hops intended for finishing additions. Because more hops are in the wort longer during the boil, the total bitterness of the beer in increased but not by a substantial amount due to being low in alpha acid. "
OK, for one who moves the bittering addition to FWH, I don't know if I agree. I do use a high alpha hop for FWH, albeit one with flavor and aroma characteristics. I haven't done a blind taste test, but I doubt Palmer has either.
There are so many myths in brewing that keep getting broken. Is this one? What do you all think?
Rich
"Only low alpha finishing hops should be used for FWH, and the amount should be no less than 30% of the total amount of hops used in the boil. This FWH addition therefore should be taken from the hops intended for finishing additions. Because more hops are in the wort longer during the boil, the total bitterness of the beer in increased but not by a substantial amount due to being low in alpha acid. "
OK, for one who moves the bittering addition to FWH, I don't know if I agree. I do use a high alpha hop for FWH, albeit one with flavor and aroma characteristics. I haven't done a blind taste test, but I doubt Palmer has either.
There are so many myths in brewing that keep getting broken. Is this one? What do you all think?
Rich