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Howdy crew

My BIAB set up is not far off, so I have a coupla questions.

I have no way of chilling my wort after the boil, so I got a cube to drain into for the standard no-chill process. I am a pretty big fan of late hop additions, and I was wondering what difference it makes if the wort is cooled slowly. Does it kill off the aroma additions? Turn them more into flavour or bitterness? Should I leave aroma additions until I pitch in the fermenter, and dry-hop? Do others alter their hopping schedule because they are no-chilling?

What is your process?

Thanks

BD

I've had to start no chilling since moving.

The beer I have in the fermenter now has all hop additions moved forward 20 minutes.
I can't wait to taste it.

The next brew I plan to leave a small amount of wort behind, boil it, add my flame out addition and add it back to the cool wort.
It seems to be a bit of stuffing around but I hop it will work all right.

Tipsy let us know how it pans out and I might have to pop in.

Gday Big Dave. I would second Tipsy's suggestion to adjust all hop additions by 20 mins. Bittering 40, Flavour 20, aroma flameout. Seems to be the general rule. I have tried doing the normal 60-90 min boil, and just just adding an extra say 5-10 gm hops for each addition. Worked for me so far, not very scientific though.
Cheers and good luck

Ta guys.

I will adjust my recipes then, to add the hops 20 minutes later than stated. And maybe increase the amounts a touch.

My brewing is not terribly scientific at this point anyhow Rotten

Cheers

BD

Darrenp wrote:Tipsy let us know how it pans out and I might have to pop in.

Still brewing Darren? No going back eh