I've been homebrewing for years, using mainly kits but being retired and having plenty of time I started all grain brewing. I use a 35 litre electric tea urn with a recirculating pump and temparature control rig made up of bits bought from Aliexpress. I never used to worry about chilling. We have cheap(ish) plastic fermenters in the UK with bottom taps and wide screw tops to make cleaning easy and I just used to leave the sweet wort in the boiler to cool overnight then drain it into the fermenter. Never had a problem. I'm not a huge technical brewer, but I do like to get a system that produces good beer with the minimum of effort. I read that you guys pioneered the no chill method and I thought I would give it a go. I bought a 25 litre food grade plastic container (actually sold as 20 litres) and drained the freshly boiled wort into it and sealed it up. When it was cool a couple of days later I transferred it to the fermenter. So far, it seems like a good idea. No worries about infection and I can see that I will be able to brew when I want and store the stuff in the plastic cube until I'm ready to ferment. It's nice not to have to have to start fermenting the next day, but when it is convenient. Here's the question. I like my beer to taste of hops. I grow my own Magnum and Perle hops. But I also like a nice hoppy smell. What is the aroma best hop variety to use with the no chill method, and when do you add them? Presumably they don't stay in the cube until you are ready to ferment? Any tips on this method would be appreciated.