I'm not going to go through all of the benefits of no-chill, as it has been discussed in several other threads, but here is my reasoning for it..
1)Time - shaves time of my brewday which allows me more freedom on when I can brew. Shorter brewday allows me to brew on a weekday after work for instance without staying up all night. Then pitch yeast in the next day or two. I have an immersion chiller and no-chill shaves an additional 30+ minutes off
2)Equipment - Less equipment to own/maintain/clean. I brew in my kitchen but keep all of my equipment in the basement.. this means hauling less gear up/down each brewday. Less to clean and less to maintain over the life of my brewing hobby
3)Flexibility - my fermentation chamber is a 5.0 cu ft chest freezer which will only fit one carboy. By cubing my wort, I can brew as often as I like and store the cubes until my chamber is opened up. I usually ferment in there for about one week per batch then remove and let it finish at room temp.
4)Simplicity - I just like the idea of less equipment and less variables.. some do, some don't.. BIAB & no chill is very simple and I like that.. allows me to have more fun without over-analyzing my brewing. and if it makes good beer.. win-win in my book
I must edit this to say that this being my first no-chill, I don't know if I will stick with it long-term, but after doing it for the first time, I was very excited about it..
