Think I will try that myself. No issues with infections? Do you use a yeast starter to get fermentation kicking off quick?
Yeast starter, haha I'm way to uber lazy for that! I like to collect plenty of healthy slurry from a previous batch, or use dry yeast. The kettle is actually sealed surprisingly well, I lid the kettle, then fit a plastic bag over the top of the kettle, then wrap a length of string or cord twice around the kettle and tie it snug, string that has a bit of stretch works well. Sometimes I don't seal it with plastic til after high kruesen, cause the bag will come off due to all the CO2 being generated. The plastic bag puffs up and is a crude airlock of sorts, if the bag is puffed up tight, there is positive pressure....also keep the kettle sealed until you are ready to rack, don't be opening it three days in a row mucking about in your brew! Just think of all the potential infection you are avoiding by not transferring to a fermenter, but rather just leaving your wort in the sanitary vessel you BOILED in.
Infections, nah never, I believe the key is to pitch plenty of healthy yeast, then move the beer to a keg within a few days after fermentation is complete, say 10 days, let it "secondary", or condition in the keg for an additional week or two, then chill it. Not sure I would be so cavalier if I were bottling and warm storing the beer for months, but at keezer temps, I feel infection and oxidation worries are pretty well kept at bay....cheers!
If you try it, please report your findings, I feel like I'm the only crazy one here, or just maybe the laziest...haha
