Reasons NOT to use first-wort hopping...

[chefchris]

Was it also a SMaSH? Then it could be called a SMaSHaFWHaNC. :rockin:

yup. SMaSH, no chill and FWH.
:rockin:

 

[MattHollingsworth]

Well I've never taken FWH hopping to mean NOT doing a bitterness addition in the 60 minute (or lesser range.) Since the wort is not boiling during FWH, there would be little if any isomerization of the alpha acids (or at least a lot less that with a boil kettle addition.)

So I could easily see why your beers lack in bitterness, you're getting little if any actually bittering from the hops, like you would in a boil.

I still add a bitterness addition, and since I uses beersmith which has a FWH designation for hop type, it still lets me know how much I need as a bittering addition to get my desired IBUs.

It sounds like you're misunderstanding FWH. With FWH you leave the hops in the kettle during the boil as well (you don't remove them or anything, except for people who are making up their own version of how to do it) and get a slightly higher level of bittering than a regular addition. It's just perceived to be a softer bitterness.

 

[Houblon]

Clearly,

The guy was talking about head retention, not MERINGUE retention

That's awsome. :rockin:

um.... how the heck do you get that much head?

Just MO with 6oz of crystal 20.

You have to treat her right through the whole process. Every step of the way. Quality, attention to detail, thoughtfullness. Strength where necessary, but with a gentle touch.


Wait... what were we talking about? :fro:

Thats exactly how to get great head:rockin:

 

[joety]

This rings true in the traditional sense since German brewers have always maintained that the use of low alpha varieties (nobles) produces a finer hop character in beer.

Mosher subscribes to this theory as well. I tried to remind myself of that as I use up the last of my hop shortage era hops such as the wonderful 2.6 alpha Goldings.