Now, I know there has been a lot said about Hop Isomerisation times. Apologies if this topic has come up many times. But i am wondering if anyone has a graph or something like that showing the average isomerisation amount in relation to the temperature. I have been no chilling for some time and have noticed that my beers have been a little too bitter and a little too lacking in aroma. I have sinse read/realised that i the wort might be hot enough for quite some time to add bitterness/flavour and take away aroma. I feel stupid for not having realised this soon enough. I usually whirlpool for some time (i dunno lets say 10 minutes) and tap it to the cube. I have no idea what temperature it is by this stage, or how long it takes overall, nor have i tracked the temperature drops over time. If i had some figures relating to the Isomerisation amount at each temperature, i may be able to do something here. I boil in a 50L - 8mm thick stock pot outsite and no-chill in a blue Jerry can. As this is a very common setup, so i doubt my results would vary too much to what other people would experience. From what i have read online, it seems that the minimum temperature is around 75-80c (this is from memoery and is in no way accurate), i would imagine that there is a certain logarithmic curve from there on. Anyone?