26 replies to this topic

[denny]

In the link DJ posted it mentions pH having a factor at the preboil stage in isomerization for bitterness, but dosnt mention much about the "why" for aroma. From what I have seen, the aroma comes from oils in the hop's glands that are volatile at boil temperatures. So very little oils are extracted when the addition is added at boiltime, and what is extracted usually vaporizes. The FWH allows these oils to be extracted in a much higher volume due to optimum temperature, so even though some boil off occurs, much oil is left behind, producing aroma. The other way for extracting besides these optimum temps is the more obvious dryhop, and that gets its success because now alcohol is involved which aids in the stripping of these oils during the secondary/keg period. The third alternative is to filter through the hopback, but to get optimum results you would want to chill the wort to 150-160 before doing so, which is ideal. That is at least what I have learned so far.

The problem with that hypothesis is that FWH doesn't add aroma, as far as I or any of the tasters in my experiment can tell.

[djinkc]

The problem with that hypothesis is that FWH doesn't add aroma, as far as I or any of the tasters in my experiment can tell.

I get aroma contribution from FWH, but on an inconsistent basis. Why, I have no idea because my routine is the same every time. The first thing in the kettle is hops, fly sparge and flip the switch once the element is covered. Maybe it's the type of hops because I've used at least 12+ different hops doing this.

[denny]

Interesting....in the 100+ batches I've FWH, I can't say I've ever found any aroma contribution. AAMOF, you may be the only homebrewer I've ever heard of who has!

[ncbeerbrewer]

I have done FWH in a couple of IPA's and have enjoyed it. That article is informative and educational as well. I am planning out some upcoming recipes and figured to do some FWH with a reduction in 60 minute bittering additions to see how things turn out. Here is what I am thinking though if FWH aids in enhancement of hop flavor as opposed to aroma can you increase an amount of a hop if you say use multiple varieties to get the characteristics of this hop to come out stronger. I will show a proposed hop schedule below that I wanna follow for an Amber Ale. I am thinking to use Willamette and Cascade and while I would like a citrus flavor from the Cascade I would like to accentuate the addition and contribution of the Willamette more. Thoughts, ideas?0.25 oz Cascade [5.40 %] (60 min) (First Wort Hop) Hops 4.2 IBU 0.75 oz Williamette [4.80 %] (60 min) (First Wort Hop) Hops 11.2 IBU 1.00 oz Magnum [12.10 %] (60 min) Hops 34.4 IBU 0.50 oz Williamette [4.80 %] (10 min) Hops 2.5 IBU 0.25 oz Cascade [5.40 %] (10 min) Hops 1.4 IBU 0.50 oz Williamette [4.80 %] (5 min) Hops 1.4 IBU 0.25 oz Cascade [5.40 %] (5 min) Hops 0.8 IBU 1.00 oz Williamette [4.80 %] (0 min) Hops - 0.50 oz Cascade [5.40 %] (0 min) Hops -

[earthtone]

I have done some experimenting with FWH and have come to the conclusion that it is a wonderful method of contributing hop flavour and perceived bitterness to a brew. I have loaded brews with hoppiness and not gone through the roof on IBUs. I agree with Denny, never found the aroma in a FWH but I have found you can get a lovely hop profile with only a FWH and a dry hop. Want more IBUs? Add a 60.Now whenever I make something that focuses on hop flavour as a part of the balance and flavour profile in a brew I include a FWH because I really believe it makes the difference and gives a more robust hoppiness that I cannot duplicate with another hopping method.Cheers!

[Stout_fan]

I respectfully disagree wit John on this. I wonder how much batch sparging he's actually done?

Well, if he posted here, he could answer us.Denny, You have to get on his case about resolving his membership here.

[denny]

Well, if he posted here, he could answer us.Denny, You have to get on his case about resolving his membership here.

He's a big boy...I'm sure he can do it if he wants to.