SpanishCastleAle
Well-Known Member
I've done some searches and read several articles/threads but I still have questions.
I get that FWH behaves like a 20 min. addition with regards to bittering...but is it more flavor or aroma otherwise? All I'm getting is it's 'more complex' and stuff like that...can anyone be more specific about the taste differences between FWH and not?
I read in one thread where someone said they wouldn't do it to a Pils or a lager...but isn't that where this practice (allegedly) started? Specifically Pils but more generally in Germany? It almost seems (just based on the vague descriptions) that those styles would be the most perfect fit for FWH.
I realize we can do whatever we want but I haven't read much about FWH AND still adding the late additions. 'Classic' FWH is replacing late additions with the FWH...but that doesn't mean you can't still add some late additions. Or is the contention that whatever you would add as a late addition will taste better as FWH so just put 'em in as FWH and forego the late additions?
I'm brewing a Vienna lager this weekend and I have some 1.5% AA Hallertau that I thought would be perfect for FWH. I want more aroma than flavor though (even zero flavor would be OK but I would like to push the style limit on aroma)...maybe FWH the boil and then a very light Dry Hop in the secondary?
I get that FWH behaves like a 20 min. addition with regards to bittering...but is it more flavor or aroma otherwise? All I'm getting is it's 'more complex' and stuff like that...can anyone be more specific about the taste differences between FWH and not?
I read in one thread where someone said they wouldn't do it to a Pils or a lager...but isn't that where this practice (allegedly) started? Specifically Pils but more generally in Germany? It almost seems (just based on the vague descriptions) that those styles would be the most perfect fit for FWH.
I realize we can do whatever we want but I haven't read much about FWH AND still adding the late additions. 'Classic' FWH is replacing late additions with the FWH...but that doesn't mean you can't still add some late additions. Or is the contention that whatever you would add as a late addition will taste better as FWH so just put 'em in as FWH and forego the late additions?
I'm brewing a Vienna lager this weekend and I have some 1.5% AA Hallertau that I thought would be perfect for FWH. I want more aroma than flavor though (even zero flavor would be OK but I would like to push the style limit on aroma)...maybe FWH the boil and then a very light Dry Hop in the secondary?