When I lived in CA, I did this, but I’d chill down to ~85F or so before putting the fermenter in a chest freezer overnight.
If you’re using a temperature-controlled fermentation chamber like a chest freezer, this would work. You’d probably want the keep the freezer no warmer than 50F until you got the wort to pitching temp, then you could raise it to ~58F or whatever you usually do. It’s still not ideal. Maybe buy a different chiller (cf?). Pre-chilling the water can help, too.
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