mlager
Active Member
I researched this method and was intrigued, but I'm a little confused. The idea is that you had hops prior to filling the boil kettle from the mash tun in an effort to impart hop flavor and aroma to the beer. We obviously add hops at various boil times to control how much the oils are broken down resulting in bitterness or aroma. With full wort hopping, wouldn't the result simply be the same as adding the hops at first boil? Any oils added during the full wort hopping will be boiled for the full duration, so I'm struggling to understand what exactly would be the technical benefits to doing a FWH. The way my mind is processing this, it seems gimmicky, but maybe I'm missing something obvious. Thanks for any clarification!