Others like me have probably employed a hybrid of this method - the Partial Chill. The summer temps drive the tap water higher making chilling to yeast pitching temps very difficult. I've recently used the chiller take the temps to 100F, transfer to primary, then place in temp controlled fridge. I pitch the yeast the next day. So far, it works well but it takes longer than the no chill. Dropping the remaining degrees would take an eternity for me wasting water and time...I've tried it.
The no chill has me extremely curious as time is my factor. I'm a father of 3 kids 3 and under. My kettle doesn't have a spigot/valve, so I'd need to create a siphon and I don't have the HDPE container yet. All things considered, have others been successful just putting the kettle full of wort to the side for 24 hrs and then transferring to the primary??? I understand that this is not as perfect as the container, but is it reliable/safe?? If so I wouldn't need any new hoses or containers.
Thanks for this fantastic thread, I read it all last night.....so cool!