no chill

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moe in queensland
no chill

i live in rural australia and water is precious 

i've been thinking about no chill because i had to repurpose my chilling water barrels for the ducks and geese before summer hits hard. truthfully, the entire process i was going through to chill was just a monstrosity anyway and i don't brew often because of it.

my question is, has anyone tested the taste difference between no chill and quick chill?

i've read an article on brulosophy where many styles were great and others required some recipe adjustments but they didn't seem to do their standard triangle tests.

has anyone done this side by side?