orfy said:It is an open debate.
I add mine to the kettle with my first runnings after mashing. I then start to heat the wort whilst finishing my batch sparging.
I do it because it saves me time and I'm lazy.
Baron von BeeGee said:I've been doing it for my last 3-4 batches and really like it. Without being able to put my finger on the effect I am much happier with my hop profile than without FWH for hoppy ales. I haven't really tried it with a "non-hoppy" style yet.
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It's supposed to produce a smoother bitterness.
I love FWH - adds just a touch of hop flavor, and it helps reduce boil overs quite a bit.
It's primarily a bittering addition, but for some reason, it also adds some flavor. I calculate with BeerSmith...have no idea what the formula is.
So you get less bittering from a FWH than from a 60 min addition even though they're boiled for the same length of time?
I use FWH in a few of my brews. I do not do a 60 minute addition with my FWH brews, mostly because if I was I'd be maxing out at 100. Use a hop that you would flavor with and move it to FWH. It actually gets a few more IBUs than a normal 60 minute addition.
Everything I have read sayes NOT to do away with your 60 minute bittering additions. Why? Well during the hot wort steeping there are reactions taking place with the hop oils and they DO NOT impart the same bitterness as a 60 minute addition. Typically, if you want to get an idea of the proper IBUs, you need to enter in "20 minutes" for your FWH time in your brewing software. There have been tests done where they have omitted the 60 minute bittering additions and the beers were vastly underhopped as a result.
Required Rea....
Again, I am glad that your beer meets your taste.
+1 Pol. I FWH sometimes but never as a replacement for 60 min additions, more for a refined and less grassy flavor profile. When I FWH I usually replace 10-20 min additions +20%. I don't touch the 60 or the 5 minute additions.
Cheers! Although I do suggest trying it with a small batch for yourself one day. I have subbed a FWH for my 60 min addition on my Haus IPA so I do have something of a control.
I call B.S. on the statement that you MUST not move your 60's to FWH.
I am only saying that it's one way to do it. It's not the only way.
Every time I have used FWH this far, I have kept 20-0 the same, and moved ONLY my 60 minute bittering addition to FWH. And, as far as I can tell, the bitterness is still present, just softer. Every one of those beers came out fine.
So... while I appreciate that we're trying to keep brewers who are new to FWHing from making a mistake.... let's try to lay out all the options here, not just some.
I propose that moving a 0:60 addition to FWH is perfectly valid, as are the other approaches outlined above. Does anyone second my proposal?
Tally ho,
c
If you read the whole thread, and I know you did mang... we laid it all out on the table and basically agreed that you can do it either way. Now that being said, in either case, expect a different beer than when you DONT FWH them.
Ambiguity... you are married too huh?
Why would you skip the bittering addition on an IPA? Before I fully understood the process, I fwh my haus ale and skipped the 60min addition. NEVER again, that was a sorry tasting weak pale ale. Blech!
I would NOT remove my 60 minute bittering addition if my FWH was 1oz of Cascade or Hallertau or the like... Now, if it was FWH with Columbus or Centennial, then it may be completely different.
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