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I FWH a majority of my beers. I really like the improved hop flavor and smooth bitterness it gives me. I did an experiment a few years back with a split batch, one half using only FWH and the other half with the same amount of the same hops as only a 60 min. addition. I had the beers analyzed for IBU and although the FWH beer measured slightly higher, it ...


I have used a hopback, and I now consider it an indispensable part of my rig. I use it primarily to filter out any sediment, hop solids, etc before the wort goes through my plate chiller, since it would be very difficult to get particles out of there, if they got in. I will sometimes use it without any hops in it, or with other ingredients (like fruit) ...


Doing first wort hops allow for more hop bitterness to be extracted. Adding the hops during the first runnings reduces the ph level of the wort and increases isomerization of the alpha acids in later hop additions. Typically you will get around 10% more IBUs than with a standard 60 minute boil. If you want to test this start with 25% - 30% of your hop ...


Based on my experience, you don't have to worry about oxidation. Whether it's because you pick up so little O2, the fermentation scrubs it, or that HSA worries are overblown, I never encountered any oxidation due to using a hopback. I eventually stopped using one not because of oxidation problems, but because it seemed like a more difficult way to ...


One option would be to purge the oxygen out of the lines and the hopback using CO2 before you run the wort through. This is a good safety precaution but in my opinion it is not totally necessary since hot side aeration is not a huge issue at Homebrew volumes.


I tried FWH once and was under the impression that it would somehow add much less bitter than a 60 min addition. I don't remember why I though this, but in my experience it's not true at all, the hops in my beer were all bitter and no aroma.

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