24 replies to this topic

[zymot]

FWH is magic. Something about exposing hops to hot wort temps before giving them a full boil that conditions the hops to give you a unique character.

[MtnBrewer]

FWH is magic.

I'm satisfied with that explanation.

[denny]

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.

I agree...you are the only person I've ever heard say that after trying it. I've FWH hundreds of batches and never gotten a hint of aroma from it.

Edited by denny, 24 July 2012 - 09:40 AM.

[djinkc]

I agree...you are the only person I've ever heard say that after trying it. I've FWH hundreds of batches and never gotten a hint of aroma from it.

Now I remember who told me!

[Mindblock]

Now I remember who told me!

Not to geek out or anything, but physiologically, taste and smell are very closely related, and are the senses involved in "chemoreception".....these senses have different thresholds for detection of different chemicals in different individuals (e.g. some people want more salt on their food to TASTE it, while others cannot detect diacetyl.....you know who you are <G>)??Anyway, if we are to assume that whatever compounds result from first wort hopping simply cannot be volatilized or lifted by CO2, then we can state with impunity that YOU cannot be smelling it. If, on the other hand, there IS some capacity for those molecules to escape from the liquid beer and become airborn, YOU may be sensing them while they are present at a concentration below other peoples' threshold for detection.Want to geek out some more???https://m.eb.com/topic/109023#279473.toc