FWH and remove before boil
#1
Posted 02 April 2009 - 11:24 AM
#2
Posted 02 April 2009 - 11:27 AM
#3
Posted 02 April 2009 - 11:39 AM
#4
Posted 02 April 2009 - 12:03 PM
#5
Posted 02 April 2009 - 12:29 PM
I use hop straining bags in my brews. With some IPA's (where I have several hop additions) the kettle can get kind of crowded with hop bags.What would be to goal of taking them out? Or are you in total hypothetical world here? I suspect whatever is going on that locks the compounds in the 20min flavor have done their deed and the hops are spent.
#6
Posted 02 April 2009 - 12:52 PM
Set them free! They want to swim! I see, I hadn't thought of that since I just toss them in. Give it a whirl and report back.I use hop straining bags in my brews. With some IPA's (where I have several hop additions) the kettle can get kind of crowded with hop bags.
#7
Posted 02 April 2009 - 02:04 PM
#8
Posted 02 April 2009 - 02:09 PM
#9
Posted 02 April 2009 - 02:16 PM
#10
Posted 02 April 2009 - 02:34 PM
#11
Posted 02 April 2009 - 10:28 PM
The impact on utilization from 60 to 90 minutes is small, about 10% maybe a little less actually. I haven't experimented like this yet, but my guess is that you'd just end up with the corresponding increase of a couple IBU while the flavor impact remains basically the same, since those compounds are supposed to be the result of reactions prior to the boiling begins and yet stable enough to last through the boil.Interesting question.....I have wondered the same thing, as well as the impact of a 60 minute versus a 90 minute boil on the apparent bitterness from the FWH addition.
#12
Posted 03 April 2009 - 07:22 AM
I believe that FWH ends up being about the same as a 30 minute addition. JeffI read a scientific analysis of the FWH process a few years ago. I believe that the study was done in Germany IIRC. Apparently something happens where the hop character is "set" before the boil and the hop oils never isomerize. That is why you get that "fresh" hop character from the process.For that reason, I would not take the hops out to cut down on bittering.
#13
Posted 03 April 2009 - 07:33 PM
I don't think that's correct. I think the IBUs are there, but the impression of bitterness may be different.I read a scientific analysis of the FWH process a few years ago. I believe that the study was done in Germany IIRC. Apparently something happens where the hop character is "set" before the boil and the hop oils never isomerize. That is why you get that "fresh" hop character from the process.
That makes sense, but it's kind of reverse hop bursting. If this is your goal, I'd give hop bursting a try instead.Pondering this choice got me wondering if all of the magical goodness of FWHing is already in the wort at this point. If so, it would seem that boiling the "spent" hops might only add vegetal flavors or harsh bitterness.
#14
Posted 03 April 2009 - 08:54 PM
Hop bags can hold lots of hopsjust saying...I use hop straining bags in my brews. With some IPA's (where I have several hop additions) the kettle can get kind of crowded with hop bags.
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