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LWH - Last Wort Hopping

Post #1 made 14 years ago
by Mex
Just a quick question,
Don't know if it is going to be a silly one as I haven't totally thought it through :whistle:
Was reading on here the other day about FWH and mash hopping and what it properties it gave to bittering and flavour profile of the hops before boiling.
Now for the question.
If no-chilling after tranfering the hot wort to the cubes, at what temp can you (or should you? :interesting: )open the cube and enter an addition of hops.
Or would that just be to dangerous (ie: infections from air being drawn in)
Thought I'd just throw it out there and see if any one has tried this or has thought about it.

Mex :think:

Post #2 made 14 years ago
by BobBrews
Mex wrote:Just a quick question,
If no-chilling after transferring the hot wort to the cubes, at what temp can you (or should you? :interesting: )open the cube and enter an addition of hops.
Or would that just be to dangerous (ie: infections from air being drawn in)
Thought I'd just throw it out there and see if any one has tried this or has thought about it.

Mex :think:

Mex,
I generally use my wort the next day so this is what I have been doing. All the late hop additions are saved to go into the primary well after the active fermentation is over. About a week or ten days after fermentation has started I add the 25 min, 10 min, and 5 minute additions to the primary. I wait a week or so and then keg-bottle. If I am making a hop bomb I may even move it to a secondary and dry hop there again. I would be hesitant about leaving those first hops in the primary to long because it may extract a grass(ie) taste. That is why I would move to a secondary for the last dry hop.
Last edited by BobBrews on 19 Jun 2011, 21:11, edited 5 times in total.
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Post #3 made 14 years ago
by Mad_Scientist
I'm new to NO-CHILL, so anyone please jump in if I'm out-in-left-field. Saturday I brewed my first American Pale Ale, I was trying something like what is in the document posted here; http://www.mrmalty.com/late_hopping.php ,but with a no-chill cube. I used the most hops ever!

The whirlpool hop additions was this:

@ 196F (91C)added 1 oz. of Willamette
@ 192F added 1 oz. of Willamette
@ 188F added 1 oz. of Willamette
@ 184F (84.4C) added 1 oz. of Willamette and whirlpooled for 10 minutes,180F (82.2C) then drained to cube.

It's either this or just add hops into the cube, fill and seal. I wouldn't open the cube until you are ready to pitch yeast on it.

Has anybody ever done tried something like this? Does it make any sense? Not sure if I even got much isomerization of the hops...
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Post #4 made 14 years ago
by stux
Late-hopping and No-Chill Guide at AHB
http://www.aussiehomebrewer.com/forum/i ... opic=55801

Basically, the idea is to skip the late hop additions in the boil. Chill your cube, then on fermenter day do a 3L boil with some of the wort to add the aroma/flavour additions.

The boiling wort + chilled wort = ferment temp wort.

Personally, it sounds like an awful lot of work, and you might as well chill on brewday. I'm not going to bother, and if that means I can't get the right level of aroma in my brews, then I might just focus on noble aromas for now ;)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

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Post #5 made 14 years ago
by Mex
Yeh, thought as much.
Was just thinking out load after reading about mash hopping.
Cannot find the thread now,read something like: adding hopps to the mash at approx 65C giving flavour and aroma(not sure about aroma), so I thought if no chilling why couldn't you add hops to the cube once the temp had dropped down between 60-70C, then wait to pitching temp, pour off and leave as much trub and hop matter as you can, then I started to answer some of my own questions, mainly with infections and all the mucking around.
Pretty much over this idea now, would likt to read a bit more about mash FWH hopping though.

Mex

Post #7 made 14 years ago
by stux
As you've worked out the big problem with opening up your cube once its cooled is infection.

You contaminate your pasteurized wort
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12
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