Really? I thought hops had to be boiled to isomerize their alpha acids and infuse their bitterness into wort. This is news to me, not that I’m challenging you to a debate on the issue. I’m curious to know what equation you would use to calculate the IBU contribution of FW hops.[/quote]
The oils in the hops are what imparts the bitterness. A good amount of those oils are stripped from the hops the minute they hit the liquid. Those oils would still remain in the wort for the entire boil and lend themselves to bittering. The amount of oils that would have been stripped I think is the big variable here.[/quote]
That’s what I’m banking on or I wouldn’t have tried it. The theory is this might be a way to get the bitterness without having the vegetal effects that can be imparted.
Worst case, I also get to experiment with trying to bitter after fermentation but hopefully that won’t be the case.