Any point to adding finishing hops for no chill

[brisie]

Just thinking if you cube the wort for 1-6 months a lot of the aroma hop added at flame out is lost. I'm finding anyway
Doing a beer run soon and am thinking just get the bittering in and forget about late addition. I'll add them to the keg when filling..
I don't copy recipes this will save less trub and most of the time I add 15G of Cascade or something to spruce it up in the keg anyway.
What could possibly go wrong?

 

[Brads Biabs]

Just thinking if you cube the wort for 1-6 months a lot of the aroma hop added at flame out is lost. I'm finding anyway
Doing a beer run soon and am thinking just get the bittering in and forget about late addition. I'll add them to the keg when filling..
I don't copy recipes this will save less trub and most of the time I add 15G of Cascade or something to spruce it up in the keg anyway.
What could possibly go wrong?

Yeah Brisie i concur i do dry hops in my kegs like to chck em in a sock or one of those staino ball turnouts.
I have the keg lids with the tie off points so i can fish em out after about 6 to 10 days let them settle for a week so not to grassy all good .

 

[YAPN]

If you're not trying to nail a particular style then, yeah why not. When I get set up in my new place I'll do the same but also add cold-steeped specialty grains when I fill the fermenter. No-chill cubes will be base malt and bittering hops only.