I have a basic understanding of what First Wort Hopping is, how it is done and why it is done. However I partial mash on my stove top and don't 'run' anything off.
Let's say a recipe calls for a FWH. It is an issue since so many recipes out there and on this board are AG recipes. How would I deal with this?
'Allow 6-8 weeks for delivery'
Thinking about: California Common, Fat Squirrel Clone
Fermenting: Greenbelt Pale Ale
Aging: Strong Scotch Ale, Robust Porter