« on: November 09, 2009, 09:32:31 AM »
Partially cooling the wort sounds interesting. That was actually my first thought when I first read this post yesterday. It must change the way the hops are isomerized. Is the effect similar to FWH? Where did you get the idea?
My understanding is the temp drop is to prevent isomerization(and resultant extra bitterness) and maximize hop flavor and aroma by not driving off aromatics in a boil. TimO suggested the recipe several years ago as an excellent APA to try but I didn't do it until recently. I would think this technique yields more hop flavor and aroma than FWHing. I don't have FWH data points, so someone else with experience with both techniques would have to weigh in. Cheers...