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Old 03-24-2006, 04:48 PM   #1
Brewpastor
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The link is for another good article from Dr. Fix about adding hops to the first wort.

Thought you might be interested.

http://brewery.org/library/1stwort.html
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Old 03-24-2006, 06:51 PM   #2
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I gonna try this for my Oktoberfest this weekend. I'll be adding all the bittering hops (I'm using Hallertauer, an aroma hop, for bittering) to the run-offs in the brew kettle. I want to see how the quality of the bitterness will be, if I add the hops before the hot-break happens.

Kai

 
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Old 03-24-2006, 07:57 PM   #3
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It really does sound interesting. I was thinking of doing the same thing with and Oktoberfest. We will have to compare notes.
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Old 03-24-2006, 08:18 PM   #4
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I have been thinking about FWH for a while and read that it is mostly benefitial for styles that focuss on hop aroma and flavor. An Oktoberfest doesn't really fit this requirement (though I welcome a tad of hop presence in taste and aroma). But as I said, I'm primarily looking for a change in the quality of the bitterness.

I'll also plan to try a pilsner with FWH. But that I want to do try after I brewed a regularly hopped pilsner.

Kai

 
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Old 03-24-2006, 09:06 PM   #5
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Quote:
Originally Posted by Kaiser
I gonna try this for my Oktoberfest this weekend. I'll be adding all the bittering hops (I'm using Hallertauer, an aroma hop, for bittering) to the run-offs in the brew kettle. I want to see how the quality of the bitterness will be, if I add the hops before the hot-break happens.

Kai
I've never tried FWH'ing, and not to hijack, but I did use Hallertau Hersbrucker as the sole hop in my Weihenstephan and Aventinus clones (just a bittering addition). The jury is still out, but I'm optimistic.

 
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Old 03-24-2006, 09:11 PM   #6
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Quote:
Originally Posted by Baron von BeeGee
I've never tried FWH'ing, and not to hijack, but I did use Hallertau Hersbrucker as the sole hop in my Weihenstephan and Aventinus clones (just a bittering addition). The jury is still out, but I'm optimistic.
Many aroma hops make for good bittering hops as well, due to the low co-humulone percentage. Many (smaller) German breweries praise the fact that they only use aroma hops for bittering. But for most big breweres (here and there) this is to expensive.

Kai

 
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Old 03-24-2006, 09:20 PM   #7
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I was thinking Hallertau was popular for bittering based on how frequently it shows up in recipes. I may try a comparison with Perle at some point (which I've used before and like, but can't perform a mental side-by-side comparison), but OTOH I've got this 1.5# bag of Hersbrucker to deal with. BTW, if you need any Hersbrucker at some point...

 
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Old 03-24-2006, 09:48 PM   #8
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Quote:
Originally Posted by Baron von BeeGee
but OTOH I've got this 1.5# bag of Hersbrucker to deal with. BTW, if you need any Hersbrucker at some point...
I'll get back to you on this when I brew a beer where I can use it.

Kai

 
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Old 03-24-2006, 10:09 PM   #9
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Hey, I am new to all of this home brewing and this whole topic just went over my head. I am guessing that means I shouldn't worry about it yet, but if someone could give me an explanation of what is being done and what the effects are in laymen's terms that would be helpful. Are you saying that you put all of the hops in at the beginning before the water starts boiling? I know that this is a lame question to those who know what they are doing and have done their research and I apologize.

 
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Old 03-24-2006, 10:19 PM   #10
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Quote:
Originally Posted by OldManK
Are you saying that you put all of the hops in at the beginning before the water starts boiling? I know that this is a lame question to those who know what they are doing and have done their research and I apologize.
This technique applies to AG or partial mashed where you have wort from sparging the grains. The idea is to put the aroma hops into this hot wort, where they will be steeped for a while. They are then brought to a boil with all the wort. Additional hops may be added once the wort came to a boil.

This is an interesting subject since common sence dictates that flavor and arom are lost during long boils. However FWHed beers seem to have hop flavor and aroma. If you want to know more do a Google search on "FWH" or "First Wort Hopping".

There is nothing you have to worry about for your brewing.

Kai

 
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