New to BIAB, some no chill hop advice please

[kuma]

Firstly to show appreciation for info on the forum and Beer Engine (which was spot on for liquor volume and og on my first two brews - proper job clone and black sheep clone).
I used a hop sock and I am unsure of best practice. As I am leaving the 50l pot overnight before transfering to the fv. The flame out hop additions were left to steep for 10 mins (was this OK?) then the hop sock squeezed and removed prior to sealing for the lengthy cooling. This must have an impact on reducing the fragrance of the final hop addition. Would I be better to reserve these hops and dry hop in the fv?
In hindsight I probably will not use a hop sock again as the wort did not seem to have the required levels of bittering, time will tell. My concern regarding the lengthy cooling remains with this method as all the hops will be in the wort for up to 24hrs.

While I'm here, many of my batches of bottled beer have taken months to carbonate properly. They are batch primed and held at 20 degrees c. Is it acceptable to disturb the sediment in the bottle or would I be at risk introducing any oxygen in the bottle into the beer?

Many thanks.

[smeggedup]

By the sounds all of these problems could be solved by chilling the wort faster. you could either transfer the wort into your fv and place it the bath with cold water or chill by other methods. but by allowing the wort to chill on its own proteins that arent wanted are allowed to form in the wort, which maybe given you your priming problem.

[kuma]

Ta smeggedup. Will an auto siphon cope with high temp wort? Probably too dangerous to move the kettle outside.

All my previous bottles are from kit brews, taste OK but very slow to carbonate..

[smeggedup]

I have seen silicon hose slipped over a copper pipe(copper pipe in the boiler), used to rack hot wort off, not the best way of doing it, a tap at the bottom is the best way.

[Telford Brew]

Something I picked up from http://www.biabrewer.info/

During the boil, do not aroma hops. After you have chilled the wort, take about 3 pints and bring to the boil and do aroma additions and then transfer to FV - obviously need to ensure correct temperature attained for pitching. I have yet to try and I can’t imagine it will provide same levels as chilling immediately but worth a try?

[super_simian]

I no-chill in a cube (HDPE water vessel) and add my flame-out/steep hops to that vessel, leaving them in contact until transfer+aeration+pitching. Have lovely hop aroma so far, and no over-bittering issues. Just leave them in there, as long as the sock/bag has prolonged contact with 70C+ wort, there's minimal risk. I have found attempting to chill in the FV with an external water bath very unsatisfactory - the wort is sitting at 40-60C for far too long. Proper no-chill needs pasteurisation time and temperatures, and can be done in the kettle or (preferably) a 3rd air-tight container. So flame out, leave uncovered for 10-30min (till break stops whizzing round the wort,) whirlpool @ 80C, transfer after 5min @ 76-80C onto aroma hops, remove as much air as possible (squeeze the sides till wort runs out and over the floor!) cap, invert and leave overnight (or longer) to be pitched at appropriate temp.

[kuma]

I thank you, I need to review my procedure for my next brew.

[Telford Brew]

I will give this a try - thanks super_simian