1st let me say that I am a no chill brewer. I've been no-chilling for 8+ batches and been really digging the time & water savings.. but.. I have a question that keeps bouncing around in my head..
I mostly use pellet hops. I DONT bag or filter my hops, I put them straight into the kettle. When I transfer the hot wort from my kettle to my 1/6th barrel Sanke to No-Chill, its inevitable that a bunch of hops go with the wort into the Sanke to join my "cube hops". After the wort is cool (24hrs or so) I dump the sanke into my fermenting bucket - and yes - the hops from the cube & the boil end up in the fermenter.
Getting to the question: We've all heard tale of the "vegital/grassy" flavors that can come from dry-hopping for too long, and to be honest, I've tasted some of what I would call "vegital/grassy" flavors in my no-chill beers. Because the boil hops, cube & dry hops end up in the fermenter, is this the same as an extremely long dry hop in terms of this flavor? Could this be where this grassyness comes from?
If the answer is "you should bag your hops in the boil & remove them at the end of boil", then I'm confused about the 10 & 5 min additions - should a 5 min addition only be in the wort for the last 5 minutes & then removed, like a quick hop tea? What about the cube hops? Do you bag those and remove them when trasferring to the fermenter?
Thanks for any light you can shed on this!