Is timing a serious issue when it comes to cooling the batch? I have read that the wort cooler is really good, I assume by price that larger diameter of the copper tubing the faster the results (judging by price), but then I have read that many people just use an ice bath.
One obviously is considerably quicker than the other, so my question is how important is the timing to cool down? What effects do time have, for example if I were to just let it cool at room temperature? Would it be a more bitter beer? Lastly, when people say there are differences how relative is that to their own taste perception in comparison to the rest of the world - us non-experts, would I notice a major difference in taste or is it just a minor difference?
One obviously is considerably quicker than the other, so my question is how important is the timing to cool down? What effects do time have, for example if I were to just let it cool at room temperature? Would it be a more bitter beer? Lastly, when people say there are differences how relative is that to their own taste perception in comparison to the rest of the world - us non-experts, would I notice a major difference in taste or is it just a minor difference?