Originally Posted by Herky21
Yes, but for many brewers this raises the concern of where to put the infection-risk wort that isn't fermenting for a day. Another plastic fermenter is cheap, sure, but I think there are some other added risk factors you would be getting into by using this method.
I completely agree with you. I have had good luck (knock on wood) keeping the extra wort in my pressure canner which also doubles as my boil kettle. The seal is air tight if I block the vent. Because it is sealed when the wort is still hot, as done with the no-chill method, there is a low chance of infection.
Using a secound ale pail would be more risky as there is a much larger air space which could contain wild yeast or bacteria. Also the wort would need to be chilled before adding to the pail.