With "no chill" I can get almost everything cleaned up while I'm waiting to pitch and only have to clean the keggle after I've pumped into the fermenter.
How many hours/days does t take you to clean almost everything?
I thought I was a procrastinator.
Of you, or OP, want t continue do want the no chill path(and by all means do if you wish), consider obtaining some of the hdpe cubes that are popular on the Aussie forums(where no chill mostly originated due to water temp and usage restrictions). You can damp you hot wort in, squeeze ay remaining air out, and close it up. The wort sanitizes the cube, so no infection worry. Sorry seatazzz, but, to me, the ~$30 is well worth the risk over the towel and fan method. If it saves one bad batch, it pays for it's self, and maybe then some.
I don't have a link for the cubes, but you can find plenty of info with some Google fu.
Also, seatazzz, I as well as many others, have repurposed our old and short 3/8 chillers as prechillers.(this assumes you invest in another chiller) Cool as much as water temp will allow with your chiller. Turn off water. Place the old 3/8 chiller in bucket of ice water(I freeze mine in a 2g bucket) and put it in line before your chiller. This will drop your chilling water down significantly. You may even be able to recirculate your chiller water once you get down in the 80s or so, depending on the volume of ice used. Most use a cheap harbor freight pond pump to do so.
IIIFFF(if) I could travel back in time a few years I would:
1)Have used SS fo my current IC.(1/2, 50ft) instead of copper. I will eventually replace it with SS but until then I preboil my chiller. I later use that hot water for cleanup. If it looks cleaner coming out of boiled water, then God knows what that would have left in my beer.
2)Shaped my old chiller in a matter that fully drain when inverted(later re bent it, but not ideal).
Cheers.