24 replies to this topic

[Jdtirado]

Ok now that my shoulder is recovering from surgery, I want to do my next AG which calls for FWH. My question is when and where do you add this. My readings tell me that it should be added to the brew kettle after the first runnings and before I batch sparge.

[HVB]

I add them to the kettle when there is nothing in there and drain right on top of them.

[djinkc]

I add them to the kettle when there is nothing in there and drain right on top of them.

Yeah, they are the first thing to go in the kettle.

[Big Nake]

FWHing gives the beer a very distinct character, IMO. I believe that it's German in origin and it's usually treated as a 20-minute addition would be if you were calculating IBUs. Personally I think the FWH addition adds a little more IBU to the beer than a 20-minute addition but who knows. I think the bitterness is smoother and less sharp and I have done a few beers where I used FWH additions only. As soon as the first runnings are being sent to the kettle, I drop in my FWH addition. You will notice a great aroma in your brewery as soon as you drop the hops in. Cheers.

[Jdtirado]

My next beer is the Brew-Bros Rye Ale. I can't wait to get it going.I'm sure that this time it won't be a disaster like the first AG brew.

[BlKtRe]

FWHing gives the beer a very distinct character, IMO. I believe that it's German in origin and it's usually treated as a 20-minute addition would be if you were calculating IBUs. Personally I think the FWH addition adds a little more IBU to the beer than a 20-minute addition but who knows. I think the bitterness is smoother and less sharp and I have done a few beers where I used FWH additions only. As soon as the first runnings are being sent to the kettle, I drop in my FWH addition. You will notice a great aroma in your brewery as soon as you drop the hops in. Cheers.

This. With IpA Ive been known to do a FWH and a 20 min addition instead of replacing the 20 with FWH. Now Im ditching FWH entirely and going with large late kettle additions. Im getting the same smooth bitterness as FWH but getting a lot more of hop flavor and aroma.But if a brewer doesn't have a ton of experience with different hop schedules Id say go for FWH. You wont be disappointed.

Edited by BlKtRe, 23 July 2012 - 10:46 AM.

[Big Nake]

Now Im ditching FWH entirely and going with large late kettle additions. Im getting the same smooth bitterness as FWH but getting a lot more of hop flavor and aroma.

That sounds yum. You may have to start a thread describing what you're doing, what you're getting w/that schedule and what to do and what to avoid, etc. I was just having this conversation with another local brewer here and he was saying that no one really likes an ultra-bitter beer but most people really like "hoppy" beers so he is using small (or no) bittering addition but then ramping up the hop additions starting at about 20 mins and charging every 5 minutes until the end of the boil. Sometimes dry hopping, sometimes not, etc. Interesting.

[BlKtRe]

That sounds yum. You may have to start a thread describing what you're doing, what you're getting w/that schedule and what to do and what to avoid, etc. I was just having this conversation with another local brewer here and he was saying that no one really likes an ultra-bitter beer but most people really like "hoppy" beers so he is using small (or no) bittering addition but then ramping up the hop additions starting at about 20 mins and charging every 5 minutes until the end of the boil. Sometimes dry hopping, sometimes not, etc. Interesting.

Its almost getting to the point of doing a small 60 and slamming huge at 5, 0, dryhop. When Galaxy first hit there was a huge push with a homebrewer in my club doing just that. He also brewed his Galaxy beer at two different brew pubs using pretty much the same schedule of pounding late. IMO, this is one reason NZ and PNW hops are difficult to find.Sorry for the hijack. Carry on with FWH.

Edited by BlKtRe, 23 July 2012 - 11:39 AM.

[HVB]

Its almost getting to the point of doing a small 60 and slamming huge at 5, 0, dryhop.

This is what I have been also .. Although I have been doing a 15, 10, 0/whirlpool and then dryhop. Really like this method.JD - just throw those hops in and let them do what they are supposed to, you will enjoy the beer.

[JMcG]

I think the bittering from FWH is about the same as a 60, but the aroma is supposed to be about the same as a 20.I won't use high alpha hops for FWH unless there are some aromas I like and a low cohumulone content.Late hopping is the way to go for big hop aroma and flavor, IMO.

[Big Nake]

I think the bittering from FWH is about the same as a 60.

Do you notice that the bittering is "different" between the 60 and the FWH? I have to admit that the 20-minute thing is weird to me because the hops are in the wort from the beginning. It seems unusual that you would only get the IBUs of 20 minutes when the hops have actually been in there for 3 times longer than that. But I do say that there is a very distinct character that you get from it. Cheers.

Edited by KenLenard, 23 July 2012 - 02:34 PM.

[MtnBrewer]

The bittering is higher in terms of IBUs. However it is smoother in flavor than a straight 60 minute addition. I assume that some of the cohumulone gets oxidized or converted into some other compound during the process and that reduces the harshness.

[djinkc]

Do you notice that the bittering is "different" between the 60 and the FWH? ..........

Significantly different. I think it can smooth out some of the higher coho hops. I always treated it as a 20 minute addition as the bittering seemed to be that. I'm off the bandwagon though and hitting the hops hard in the last 20 - 15 minutes lately. Much happier with that but FWH will still stay in the toolbox.

[djinkc]

The bittering is higher in terms of IBUs. However it is smoother in flavor than a straight 60 minute addition. I assume that some of the cohumulone gets oxidized or converted into some other compound during the process and that reduces the harshness.

I *think* I've read it has to do with initial break compounds in the boil.

[Big Nake]

I *think* I've read it has to do with initial break compounds in the boil.

Interesting. So some of the bittering compounds breakdown or become "less potent" in that 150°-ish wort?

[MtnBrewer]

I *think* I've read it has to do with initial break compounds in the boil.

I thought that had to do with the preservation of aroma despite the long boil time.

[djinkc]

I thought that had to do with the preservation of aroma despite the long boil time.

Yeah, and I've been told I was the only person in the world getting aroma from a FWH addition. I think there is some. I've made quite a few FWH beers on busy brewdays. Nice to have one hop addition and get other stuff done during the boil rather than a bunch of hop additions. OTOH, I'm not doing FWH for the time being but I'll be back.

[MtnBrewer]

There are two effects that appear to occur. One is that even though the hops are boiled for the full time, you still get some aroma/flavor from them. The other is that the bitterness is smoother. I'm not suggesting that both of these effects have the same root cause.

[djinkc]

There are two effects that appear to occur. One is that even though the hops are boiled for the full time, you still get some aroma/flavor from them. The other is that the bitterness is smoother. I'm not suggesting that both of these effects have the same root cause.

I think a lot of the science hasn't been figured out, or I missed the boat.

[Big Nake]

There are two effects that appear to occur. One is that even though the hops are boiled for the full time, you still get some aroma/flavor from them. The other is that the bitterness is smoother. I'm not suggesting that both of these effects have the same root cause.

In much agreement w/both statements. I wish I knew the science behind it because it doesn't really seem like much of a stretch to add hops to wort the is collecting in the BK or adding the hops at the beginning of the boil. Unless adding the hops directly to 212° wort is a completely different thing than adding them to 150° wort. But being the German beer-loving brewer and beer drinker that I am, I really like the character of FWHing. Cheers.