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Old 11-10-2012, 12:57 AM   #271
Oddball
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Sorry if this is a dumb question but what is FWH on the hop additions?

 
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Old 11-10-2012, 01:12 AM   #272
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No question is a dumb question if you don't know the answer... First Wort Hop.. put them in while sparging, I say this not knowing your setup of course.
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Old 11-10-2012, 01:18 AM   #273
Oddball
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Quote:
Originally Posted by Neopol View Post
No question is a dumb question if you don't know the answer... First Wort Hop.. put them in while sparging, I say this not knowing your setup of course.
I was planning on doing a partial mash of this beer. What exactly do you mean though by putting them in while sparging? Do you mind elaborating a bit?

edit: I use a maxi biab partial mash method and dunk-sparge.

 
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Old 11-10-2012, 01:55 AM   #274
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I'm not going to side track a great thread beyond this reply, fwh is a technique or rather timing for hop intro, I.e. when your sparging into the boil kettle, for bittering. Hope that makes sense, if not clear search FWH I'm certain its covered ad nauseum on this site.. happy brewing.
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Old 11-10-2012, 03:40 AM   #275
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Thanks...

 
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Old 11-10-2012, 02:49 PM   #276
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Quote:
Originally Posted by Oddball View Post
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!
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Old 11-10-2012, 03:10 PM   #277
Oddball
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Quote:
Originally Posted by azscoob View Post
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!

Thanks for the info. I ended up looking it up in Palmer's book, which I should have just done in the first place. Sorry, I wasn't trying to highjack your thread.... It looks like great recipe and I am looking forward to brewing it tonight. The black pepper is intriguing. Do you get much flavor from the amount listed in the opening post?

 
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Old 11-10-2012, 03:25 PM   #278
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Quote:
Originally Posted by Oddball View Post
Thanks for the info. I ended up looking it up in Palmer's book, which I should have just done in the first place. Sorry, I wasn't trying to highjack your thread.... It looks like great recipe and I am looking forward to brewing it tonight. The black pepper is intriguing. Do you get much flavor from the amount listed in the opening post?
The black pepper simply accentuates the pepper flavors developed by the yeast during fermentation

I didn't want to mask it, or overpower it, but just boost the flavor already there.

Give it a try and see how you like it as is, then brew a tweaked version if you would like a little more of this, or less of that.... I'm here to help!
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Old 11-11-2012, 04:55 PM   #279
JonGrafto
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Just took a hydro reading after going for 2 weeks. 1.000 !!!!

Sample tastes great but not getting peppery notes.

Can't believe it went down so far. Lettin it clean up for a week or two then time to keg and carb up.
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Old 11-18-2012, 03:10 PM   #280
Madlob75
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I brewed this recipe yesterday, and even went out and got a bottle of Saison Dupont to enjoy during the process. For my second all-grain batch, I was pretty happy. Hit my OG dead on, but I had a little trouble with post-boil volume because I guess I didn't have a hard-enough rolling boil going throughout the boil. I ended up having to go a little longer to get it down to ~5.5G. Do you all think that will have a huge effect on the hops? I added time at the end before I added the honey and pepper, and ended up going about 20min longer.
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