FWH and Mash hopping

[Finnagann]

I've been digging around for info on these two but havn't found very solid evidence on either. Has anyone done any testing themselves or come across any solid info?

I'm quite intrigued by both as they may have the ability to smooth bitterness and "fix" hop flavour and aroma.

Here's a good article on FWH: http://brewery.org/library/1stwort.html

Edit: I should elaborate on "solid evidence": for FWH there seems to be consensus that it adds smooth bitterness (less bitter than a 60 min addition but there's debate on how much less) and perhaps some flavour and aroma.

Mash Hopping on the other hand, some say it transforms a beer and others say TOTAL waste of hops.

[warra48]

Never tried mash hopping, and from what I've read of it, I'm not motivated to try it.

I frequently FWH, and from my personal observation of my beers, I do believe it does help hop flavour and aroma, and helps to smooth the hop bitterness.
Now, I've not done any side by side testing, but I'm going from drinking my own beers. My experience is totally unscientific.

For example, one of my regular brews is an APA. I always FWH those, either with Cascade, Northern Brewer, Magnum, or Chinook. Even if I crack a bottle some 7 or 8 months later at the end of the batch, I still get the very recognisable aroma and flavour of the hops I've used. Perhaps this is in part because by that stage the malts have smoothed out, allowing the hops to shine a bit more.

Anyway, whatever the reason, I'm a fan.

[Finnagann]

Never tried mash hopping, and from what I've read of it, I'm not motivated to try it.

I frequently FWH, and from my personal observation of my beers, I do believe it does help hop flavour and aroma, and helps to smooth the hop bitterness.
Now, I've not done any side by side testing, but I'm going from drinking my own beers. My experience is totally unscientific.

For example, one of my regular brews is an APA. I always FWH those, either with Cascade, Northern Brewer, Magnum, or Chinook. Even if I crack a bottle some 7 or 8 months later at the end of the batch, I still get the very recognisable aroma and flavour of the hops I've used. Perhaps this is in part because by that stage the malts have smoothed out, allowing the hops to shine a bit more.

Anyway, whatever the reason, I'm a fan.

Ya unless I was growing a whole schwack of hops I don't think I would even try mash hopping... FWH on the other hand does sound promising.

Do you have an aproximate method for how much FHW you add?

[warra48]

I personally take it about the same as a 60 minute addition.

BeerSmith, from memory (I'm not at home), adds about 10% to the IBU for a 60 minute addition.

I think, because it is a smoother bitterness than a straight 60 minute boil, to take it as a 60 minute addition.