First off, I am a smart guy, but in this instance DID NOT THINK!!!!!
Figured my big bad assed Keezer (sitting empty) would be able to cool down some wort in RECORD time.
Set to 20F, brewed, chilled the wort less than usual, figured at about 100F that I could pitch and let the keezer get it cooled off in NO time.....
1 hour later the keezer is at 65F and the wort is at 95F.......
if the damned keezer was full of FROZEN SOLID meat that I didn't mind de-frosting, or if I had a giant tub of glycol to dunk the keg in, then maybe, with the metal sides, a keg could be thermally beaten into submission.
My message is to anyone with a fermentation chamber, or to anyone who is generally not concerned about fermentation temps.
CHILLING WORT BEFORE PITCHING IS CRITICAL. Not getting it close, not getting it to ideal temp, I am talking 5 degrees below ideal fermentation temp.
A probe taped to the side of a plastic bucket will be off by 5 degrees or more.
A probe taped to the side of a metal corny full of fermenting wort, will have a 2-3 difference from the center of the fermenting wort.
Don't fool yourself.