Bob Stempski is the one I found out from. He has a video out on you tube and has done some shows on Basic brewing covering the topic. In one of the shows he shares how some people he knows will brew several batches in one day and shelf the wort for "months" until they want to pitch the yeast. While I would never see myself shelving wort for months the practice of pitching the next day doesn't scare me. I can say I love the time it saves on brew day and its one less thing I need to deal with. An added bonus is I bought extra screw on caps for the no chill containers and drilled and set an airlock in the spare cap so the next day I just pitch the yeast in and let her rip in the same container. I have not had any off flavor as a result of wort sitting for 24 hours. While I do love the brewing process any time I can simplify the process and save some time im all over it. To date I haven't found any flaws with this practice.
Practice the no chill method and ditch the quick chill thing all together- Im never going back.
Until you end up with a batch that reeks of creamed corn. Slow/no chill will almost certainly result in increased DMS production.
The Ozzies swear otherwise. I've read a lot into the no-chill thing. I'm still a bit skeptical, but plenty of people are doing it.
From the above Maltose Falcons link:
Chill None: Our antipodal brewers are experiencing their own brutal droughts and brush fires currently. Naturally, Aussie brewers are heavily invested in reducing their water usage. One very popular technique amongst them is "No Chill Brewing". The basic process - get a heat resistant plastic vessel (Aussie's like their HDPE cubes) , carefully transfer freshly boiled wort into the sanitized vessel, squeeze out the remaining air, seal the cube, roll it around a few times to ensure even vessel heating (to avoid cracking) and wait. The wait is at least overnight until cool. Once chilled, rack the wort into your fermenter and pitch your yeast. Voila! Done! The Aussies swear you can make great beer via this method - including IPAs and APAs. The consensus from fellow Amurican brewers is to shift your hop additions around and allow for some last minute "flameout" to adjust the aroma.
I suppose I could be overly cautious about the DMS issue, yet my paranoia is based on the only batch I've ever had to dump being a completely corn-balled Cream Ale. It had a really long (for me) chill time because I was cooling 25 gallons with "warm" summer tap water through a CFC.
I understand that pilsner malt based wort will have more DMS precursor. My general preference is to boil hard and chill as quickly and efficiently as possible. For me, no-chill just seems like a long way from best practice from a general wort quality and food safety perspective.
That said, it does seem like a clever solution for an area with a recently acute water supply shortage. I'm curious how well the technique works for high percentage pils malt beers.