Originally Posted by Druncan
Seems like you may have to remove the hops before doing a no chill?
Many do, I don't. Mainly because I just leave everything to cool in the boiling kettle, so I don't want to open it or mess with it until I'm ready to pitch, in case I get an infection.
Yes, most definitely leaving the hops in makes a big difference to bittering. I pretty much always brew my own recipes, or experiments based on them, so I know what weight of bittering hops to add to get the bitterness I require. It's certainly significantly more than if I removed the hops after the boil. Also, if my late-addition hops are high-alpha, then I reckon these will also lead to more bitterness if there's lot of them. If I ever brew a book recipe then I definitely have to cut down on the bittering hops to get a good result.
I do suspect that I get more flavour out of my late-addition hops by leaving them in overnight (sort of a huge "hop tea" effect). But I haven't done any back-to-back trials, so I don't really know. It would be interesting to do a split-wort trial, removing the hops from half the wort, whilst leaving the other half to soak overnight. Tricky to segregate exactly half the hops, though, and I doubt if I'll ever get round to trying it