Not having a wort chiller I usually wait around 2 hours for the beer to cool down in the kettle to 75C (170F) and then filter out the hops and move the wort in the fermenter where it cools down overnight. In the morning I then pitch the yeast (at around 18C [65F]).
My question is: what is the effect of leaving the hop cones in the wort at high temperature? Would I just get more bitterness or would I also lose some of the aroma and flavour added with late hop additions?
My question is: what is the effect of leaving the hop cones in the wort at high temperature? Would I just get more bitterness or would I also lose some of the aroma and flavour added with late hop additions?
