Hi Dave,re-circulation mash nice. but question when you say no chill?? as in not chilling during fermentation or at the time you rack it over to fermentation vessel?? i actually have a two vessel re-circulation mash in storage, a system that i made decades ago it is a bbl and half and uses a scottish ball instead of a sparge arm
The no chill method originated in Australia, hot and a lack of water don't make for a good pair. So instead of chilling the wort after the boil, you whirlpool until the twmp drops to around 80c and then transfer to a sanitised cube, the hot wort is also sanitary.
Then the wort can be transferred to the fermenter the next day, the next week, the next month or even over a year if your cleaning practices are good. Basically you fill to the brim, or push the air out until there's no air left in it and seal. If you leave for 6 months and the cube swollen you just turf it - easy visual indicator of good or bad.
I do intend on getting a blichman therminator which will allegedly use less water to chill than other chillers, but the $300 odd price tag i will explore no chill for a while. I will also recover the chilling water for the garden or something.