The no-chill method is used by brewers who do not have a chiller or view the use of chillers as being a waste of water (this is of great concern in Australia, which has had varying levels of water restrictions for some years). The wort is racked, generally into a cube or other container and the air removed by squeezing the sides (this requires a plastic container). The wort is left overnight to cool and when it reaches pitching temperature, the wort is aerated and the yeast is pitched.
Advantages: - Saves the expense of a chiller - Saves the time waiting for the wort of go through the chiller - Simple
Disadvantages: - Some claim that there is a risk of botulism, a claim attacked strongly by adherents to no-chilling
