Whilst I wouldn't argue with anything you've said, thanks to another forum member who suggested this some months ago (sorry whoever, can't find the relevant thread) I dropped the late addition hops altogether. Apart from lack of equipment I baulk a bit a using so much water to chill hence no chill. What i can do is rapid chill a gallon of wort in the sink using ice cubes (£1 a bag) so now take a gallon out of the (cooled overnight) cube, bring it to the boil and add my late addition hops - boil for 10 minutes then rapid chill. Pour this and the other wort into the fermenter and pitch.TheSumOfAllBeers wrote: ↑Thu May 16, 2019 2:40 pmI BIAB and No-Chill. Its a challenge to make hop forward beers. And its the No chill part that adds the challenges.
BIAB/No Chill is meant to be easy and it is. What it is not, is a complete alternative to orthodox processes like active chilling of the wort. By dispensing with these processes, you introduce compromises into your beer, that impact different recipes unequally. Unfortunately pale hoppy beers are the most impacted.
This simple added step (with the usual later dry hop) has made a massive difference to me being able to acheive the 'pale hoppy beers' I've been aiming for. Of course a decent dose of a T90 Citra (again courtesy of another forum member) goes a long way to making that possible