No chill

[King Ruddager]

I don't think so because hops do their thing above 90°, but also part of the point is that it goes in hot to sanitise the environment inside the cube

[edit] actually that's not true, they "isomerise" above 80°, but it's a much slower process as it cools

Edited February 6, 2020 by King Ruddager

[PaddyBrew2]

I’ve only no chilled since I started.  I do a load of flameout hops and leave stand for 20 mins. My brewzilla says it’s about 94 when i transfer to the cube and I have not noticed any discernible difference in bitterness and I would also use a 60 minute magnum addition

without blanket categorising, I find it’s older folk with more traditional tastes that turn their nose up at any perceived bitterness. I find it’s pretty negligible when cubing.  My bitterness would be on a par with the commercial counterpart