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Old 12-09-2009, 03:13 AM   #11
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one more nitpicking question:

your saying that you get 22 IBU from the FWH, which is what i would expect from a 90 min calculation, but I thought FWH was supposed to calculated as a 20 min addition?
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Old 12-09-2009, 03:19 AM   #12
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Old 12-09-2009, 03:21 AM   #13
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Quote:
Originally Posted by alcibiades View Post
one more nitpicking question:

your saying that you get 22 IBU from the FWH, which is what i would expect from a 90 min calculation, but I thought FWH was supposed to calculated as a 20 min addition?
You know it's funny you ask because I spent like 30 minutes during the mash trying to figure out how to account for the FWH, and I still don't feel like I totally understand it...but I will say the bitterness came out just about perfect (IMO).

Somebody please correct me if I'm wrong, but from my admittedly limited understanding, I thought FWH gave the same # of actual IBUs as a standard bittering addition. It's just the perceived bitterness that is different.

And I think the 20 min reference is referring to the effect it has on taste/aroma, but again I am not even close to an expert on FWH. This was actually the first recipe I designed using it.
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Old 12-09-2009, 03:23 AM   #14
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"the big FWH question" may never be answered....

still, if you say the bitterness tastes right, who cares about IBUs!
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Old 12-15-2009, 08:00 PM   #15
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Gonna brew this today as I have plenty of Pils drinkers in the neighborhood. I had a tough time with Notti Dry yeast last time I used it, as in really slow to get going.
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Old 12-15-2009, 08:04 PM   #16
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I'm curious as to how much like a pilsner this really ended up being, given that you used an standard ale yeast? I've never done something like that before, but i would expect the character of the beer to VERY different than a pilsner.
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Old 12-15-2009, 08:24 PM   #17
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i would expect the character of the beer to be VERY different than a pilsner.
Not sure why.

The grain bill and hops are pretty standard pilsner and Notty is very clean/neutral for an ale yeast...especially at the bottom of its fermentation range. I'm going to brew a split batch (1/2 German lager, 1/2 Notty) sometime soon to compare side by side, but I can't imagine it being THAT distinguishable. Notty is capable of coming out really really clean IME.

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I had a tough time with Notti Dry yeast last time I used it, as in really slow to get going.
Yeah the packet I used for this last batch was guilty of this as well. Took almost 36 hours before activity was visible. Fortunately the beer turned out just fine in the end.
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Old 12-28-2009, 07:38 PM   #18
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Just racked to 2ndary after 2 weeks @ 60F and the dry Notti worked out great. Had a taster and OMG this beer taste like a crispy pils with the Saaz hops. Can't wait to keg!
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Old 12-28-2009, 07:41 PM   #19
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I'm sorry.. I can't see anything except your avatar.
And all I can seem to think about is a pair of Boob Lights.
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Old 12-29-2009, 02:04 AM   #20
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Just racked to 2ndary after 2 weeks @ 60F and the dry Notti worked out great. Had a taster and OMG this beer taste like a crispy pils with the Saaz hops. Can't wait to keg!
Great to hear! Be sure and post back once it's kegged.
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