Originally Posted by The Pol
A lot of these questions have been asked 20x....
Um, the only issue is how to deal with no headspace and the vaccuum presented when the wort cools. It is pretty tremendous. Get around those, and yah, SS handles heat well. Ive never done it, and with the need for foam control and modification to the keg itself, it is just easier for ME to use the Winpak...
Anyone using kegs for this??
I have been no chilling for a few months. I have used a corny for every one. At flameout I fill a cleaned corny to the brim, keg lube and seal. If pitching the next day I simply rack to my fermentor when 60*. If pitching a few days later I will hit the corny with c02.
Before opening the corny lid I pull the pressure release, most times you will get suck back so the cornies usually will hold a vacuum. Once and a while you get nothing, so its not a vacuum but I have not had any ill affects from this.
Hope this helps someone