Welcome to the forum Berk!
I've been there with a plate chiller you describe. A lot of us here would advise you on buying a good #2 plastic HDPE container for no chill, also transferring hot wort to a corny keg has known issues. Just let the cube set out overnight to cool down some and save some time and effort on your part.

I also ferment in a corny. By using a hop spider during the boil, you stop hop isomerization when you pull it, so your hop profile is set at that point. A normal hop schedule can be used if you use this kind of hop management.


MS

Hi there Berk,

Nothing wrong with your idea at all. Chilling in normal cold tap water temperature will be about as good as using an ice bath so don't worry about going to all the hassle of making ice etc. You really only should use ice in a chilling situation when you have chilled your brew close to your cold water tap temperature.

If you are doing small batches, it might even be worth the little extra time of chilling in your sink as I would imagine your kettle would fit in it? The trick is to leave a paddle in the kettle, and have the lid in and jiggle the wort periodically. Just having it sit there takes much longer to cool.

AS for adjusting hop times, this is a very under-researched area and there would be very few people in the world that could advise you correctly on this. Generalisations are not appropriate. Off the top of my head, if you do an Advanced Search of my posts here that contain the phrases...

"Chilling myths"
"Alex Tronsky"

Also see this thread by BobBrews

This post shows the tasting result of an APA from memory that we chilled and no-chillled at my place. Basically no one could tell the difference.


PP