All the commments regarding hoses and chillers makes me thnkfull i switcched to no chill. So much less to deal with and havent had an infection. I brew in my heated garage so I guess im spoiled.
So how do you get it down to (1) a temp low enough that you can transfer? (2) a temp you can aerate? (3) a temp you can pitch yeast? I’m intrigued!
Once the boil is complete I transfer directly to my no chill container wait 12 to 24 hours then pitch. Never had any problems doing this. I figure this saves atleast an hour and a shitlload of water and so much hassle
on brew day. Here is link to the containers and a video of the guy I learned this practice from.
I used the ‘no chill’ method several times (maybe 15) with that same container after hearing about it on Basic Brewing. I was surprised by how well it worked, given the historical dogma about slow chilling being terrible. The thing that I found the most problematic with it was that I couldn’t get completely reproducible results. I think the chilling time would change depending on outside temperature (-20F to +50F) and that would impact the hop character of the beer. That probably isn’t a problem making malty styles, but for pale ales or the like it can move things around a bit.
Ive been using the same 2 containers for well over a year! I even bought 2 extra screw on lids and mounted bubblers in them so I can ferment in them. Easy to clean a little pbw and hot water. After washing i store it with a 1/2 gal of star san to keep it bug free. Ive never noticed the reproducible thing however when I re-brew the same beer I always change one variable or another cause im always trying to improve the beer.
Propane freezes at -44F per Google - I’ve used my gas grill in winter on the coldest of Chicago days with no problem for 20 years.
I boiled outside on the deck recently when it was very cold - other than about another 3/4 gallon evaporation than usual and having to go outside to stir it worked just fine. Was kind of fun watching the cloud coming off the kettle.
Oh - do not try cooling off the wort in a snow bank - it acts as the world’s best insulator and sits hot for hours and hours. I didn’t have much luck leaving it out in the wind and cold to cool either, and went back to normal wort chiller inside.
I do the indoor/outdoor routine every time I brew. I mash and sparge in my basement workshop and do all the heating outside on the walkout patio. I chill indoors with an IC. I used a flat furniture cart to move the kettle around. It beats standing outside on sub zero weather.
I have frozen the regulator on my propane tank a couple of times though. You have to keep an eye on things out there. 
Paul