[flbrewer]

I'm batch sparging and would like to know when and where to add the FWH addition?
Cheers!

[Stevie]

I add to the kettle right before I pull my first runnings.

[flbrewer]

I add to the kettle right before I pull my first runnings.

So essentially they are in the wort (first runnings and second) the whole time.

[hopfenundmalz]

I add to the kettle right before I pull my first runnings.

So essentially they are in the wort (first runnings and second) the whole time.

The way I was taught, the FWH should steep at 170F for about an hour.

[flbrewer]

^would you simply heat all of your wort up to that and hold for an hour prior to the boil?

[hopfenundmalz]

^would you simply heat all of your wort up to that and hold for an hour prior to the boil?

You sparge after mash out at 168-170F. You might have to apply a little heat to the wort if you don't do a mash out, and to counter the heat loss as the kettle is warmed by the wort. Run off in a commercial brewery can take an hour, so you are trying to replicate that.

Has anyone noticed that this is similar to a 170F hop stand/whirlpool? The difference is a boil happens after FWH.

[johnnyb]

I put them in my kettle just before first runnings, then don't change anything from my normal process. This means proceed straight on to the batch sparge, then right to the burner to start heating up for the boil.

[leejoreilly]

I put them in my kettle just before first runnings, then don't change anything from my normal process. This means proceed straight on to the batch sparge, then right to the burner to start heating up for the boil.

+1

[HoosierBrew]

I put them in my kettle just before first runnings, then don't change anything from my normal process. This means proceed straight on to the batch sparge, then right to the burner to start heating up for the boil.

+1

+2.  Same thing I do.

[denny]

I add to the kettle right before I pull my first runnings.

So essentially they are in the wort (first runnings and second) the whole time.

The way I was taught, the FWH should steep at 170F for about an hour.

Never heard that one and I certainly don't do it.

[denny]

I put them in my kettle just before first runnings, then don't change anything from my normal process. This means proceed straight on to the batch sparge, then right to the burner to start heating up for the boil.

+1

+2.  Same thing I do.

+3

[hopfenundmalz]

I add to the kettle right before I pull my first runnings.

So essentially they are in the wort (first runnings and second) the whole time.

The way I was taught, the FWH should steep at 170F for about an hour.

Never heard that one and I certainly don't do it.

You never brewed with Jeff Renner.

[denny]

I add to the kettle right before I pull my first runnings.

So essentially they are in the wort (first runnings and second) the whole time.

The way I was taught, the FWH should steep at 170F for about an hour.

Never heard that one and I certainly don't do it.

You never brewed with Jeff Renner.

Pffftttt...what does HE know? 

On a somewhat more serious note, I wonder where he got that.

[hopfenundmalz]

I add to the kettle right before I pull my first runnings.

So essentially they are in the wort (first runnings and second) the whole time.

The way I was taught, the FWH should steep at 170F for about an hour.

Never heard that one and I certainly don't do it.

You never brewed with Jeff Renner.

Pffftttt...what does HE know? 

On a somewhat more serious note, I wonder where he got that.

I will ask next time I see him. Probably from an old German (or an old German book).

[denny]

I will ask next time I see him. Probably from an old German (or an old German book).

That's what I'd guess.  The old German technique also said that you should use only low alpha noble hops.  I've proven to myself that's not true.