I have made the first three batches of brine for next week.  Didn't use the wort chiller at the office because I did not want to modify the kitchen facet at the office.  So to get it chilled, I just let it sit at room temperature for a bit, placed the brine in FoodSaver bags and placed in an empty refrigerator.  FoodSaver bags are great because they can handle the hot liquid, you can place a bag directly into boiling water without altering the bag at all.