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