Anyone do this? Do you put the hops in a bag of some sort, or just suck them out with the first couple of pints?
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I've made three beers this way. The two I've tasted so far, a dry stout and an IPA, are some of my best beers yet. There's a Scottish 80/- just about ready to keg that I've not tasted yet, but I have high hopes.
The interesting thing about the IPA is that I brewed it to 50 IBUs, which to my palette is very bitter, but the taste is much less assertive than I'd expected. I attributed this to the fact that I did FWH for the first time with this beer, but now I'm wondering if the bitter krausen removal had something to do with it.
Interesting process you bring up. Be careful in making this conclusion though. It is my understanding that when you use the FWH process, what you found is what is supposed to happen.
Therefore, I would be a bit careful in expounding that to the krausen process. Maybe isolate the factors?
So what is an English IPA, really? I don't even know if the style needs to exist.