I will be doing my first brew (DIPA) with a chiller and I am wondering if it will change the flavor of my product as compared to not chilling. For example, if I don't chill the wort down fast enough, all the late hop additions (5, 10mins) probably turn into bittering hops. However, if I chill the wort down as fast as I could, I'm assuming that the late addition hops will be contributing more towards flavor/aroma as they are intended to do. Is this the correct understanding? I've also been reading a bit on hop isomerization temperature (~170F). Is this the threshold of where hops in higher temp contribute bitterness and hops in lower temp contribute flavor/ aroma?