G,
Not in the Kolsch, I did a
Golden Ale last Sunday using this method. It was after re-reading Jeff Rosenmeier's article in June 2007 Brewer's Contact, on using FWH instead of all bittering and flavouring additions. The aroma hopping was a massive amount compared to what I usually use, but I have read other recipes like the TTL needing similar amounts to achieve a similar effect as a hopback.
It's almost fermented out now and smells good. I'm planning to bottle and serve at ale temps with quite firm carbing.
Not sure if you are asking for info, or because you are a FWH maestro
. Any comments gladly received, the above was a complete experiment.
Matt
