No chill cube.... Again

So I moved house last week and I've only just found out that my new house has a water meter.... Looks like I'm going back down the no chill cube road.
With a brew imminent any one got any tips?

I'm planning on filling them as full as possible
Rolling them around
Waiting 4ish hours and then adding my aroma hops in a sanitised bag

Then once it's chilled and fermenting giving them a damn good clean
Anything I've missed?
Cheers R

So I moved house last week and I've only just found out that my new house has a water meter.... Looks like I'm going back down the no chill cube road.
With a brew imminent any one got any tips?

I'm planning on filling them as full as possible
Rolling them around
Waiting 4ish hours and then adding my aroma hops in a sanitised bag

Then once it's chilled and fermenting giving them a damn good clean
Anything I've missed?
Cheers R

Buy a plate chiller. Don't be frightened of a water meter. Water is not that expensive.

Living in the South West our water is very expensive compared to some places - around £3.50 for 1,000 ltr. That works out at only 35p for 100 ltr so trivial really when added to other brew-day costs and time.

I do no-chill sometimes but always use 90% RO water from my filter. About 150 ltr waste water gets collected which I pump through my IC (if using it), then for cleaning afterwards. Makes me feel eco-righteous.

I try to be careful with water use, and will eventually go back to using my Plate Chiller and pumping from the BM ... but I intend to use a Cold Liquor Tank to supply the feed to the PC. Chill the coolant to 5 or 6C using my Maxi Chiller, then run it through the PC ... I reckon on only using 50L to chill 22/23L to pitching temp ... possibly a bit more for lagers

I put my FV in a plastic storage container full of water and cover it with an old tea shirt. Outside. And it cools down very quick this time of the year. Often leave water between batches / use lukewarm water to clean mash tun. The thing that put me of starting all grain...wort chillers and hoses all over the kitchin. ..never became an issue.

We switched to a water meter and even with all the water from my brewing, it still ended up cheaper than non-metered.

[Jeltz]

TBH I'd put my 10-15 minute hop addition in at flame out then just go with dry hopping I wouldn't want to expose the wort to opening until I was ready to introduce yeast.

I've cubed several times especially in the winter. I sit it in the corner of the living room to act like a radiator! No point wasting that heat!!