I've been staring at the No Chill Hop Utilization Chart that The Pol put together and it makes sense to me for Hops, but does it apply to other volatile aromatics as well?
I usually add my coriander and orange peel into the Wit at about 5 minutes to go in the boil. On the No Chill chart this corresponds to dry hopping, is this dry hopping the primary, or the secondary, or even the no Chill container as it cools past a certain point?
Has anyone done a no chill Witbier?
Thanks in advance