Boiling.
But you can transfer lower let's say 80c and add hops then for like half hour hop stand.
I was going to do this but I just transfered on top of my 0 minute hops. Erred on the side of caution pluss wanted some bitterness to it. It took about half hour to get below 80c which is what I've read is isomerisation temperature where alpha acids are converted to bitterness but I think there is a fair bit of give and take in this grey area of hop bitterness anyway.
For you in Canada you cube chill times would be heaps quicker.
I left the cube out to cool last night
Here is a shot of temp this morn 29.8.
On a side note just checked my post times grist crushed 2:43pm in the cube 4:43 PM that's a record and a good reason for no chill if your in a pinch or think its rediculous trying to chill boiling wort with warm tap water especially when in worst drought.
Og came in at 1.050 4 points down but wort tasted so so malty was good tasting just the wort no hops you could chuck that on ya ice cream I recon. Cheers
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Bet they're pouring some nice cold weather beers.
