Cooling prior to fermenting

[Hoppyland]

I always leave the wort to cool slowly overnight. I currently use a Buffalo boiler, and to minimise the risk of infection I put a bin liner over the top of the boiler at the end of the boil, pull it down and tie it tightly around the lower part of the boiler. I feel that this stops dust particles in the air being drawn into the boiler, and prevents fruit flies getting in. It does result in a pool of condensed water around the boiler in the morning. I've never yet had an infection (nor did I with my old kit - a large stainless steel pot with a close-fitting lid). I guess I'm tempting fate by saying this!
I can't comment on chill haze as I always drink beer at room temperature. I'm of an age where I was brought up to enjoy classic English bitters from the hand-pump, and the thought of chilling my beer before serving fills me with horror!!
The main problem I face with this technique is judging bitterness. Obviously, the recipes I've developed myself work well. The problem is if I want to adapt a recipe for chilled-wort beers incorporating a significant late or steeped hop addition, as my technique will extract a lot more bitterness from the hops. This isn't easy to judge.

 

[NIGHTSKY BREWING]

Interesting .... the new method called the Hop stand started in the whirlpool when the Wort is at 90deg hops are added and steeped for up to 90 mins... so they say at adds a lot to the beer with a perceived bitterness and flavours ... so if you steep overnight you are Brewing like a pro........