I have no problem using any vessel to complete the cooling overnight before pitching yeast. Evidently, overnight doesn’t give the bacteria enough time to ruin a batch. Been there done that many times.
I have no problem using a canning jar to allow liquid to cool on a countertop creating a vacuum seal. They were designed for that. Again, I’ve done it many times.
I do have a problem using a keg to place hot boiling wort in, allow it to cool by any means, and remain in that keg for a week or more, and then pitching yeast. I just don’t think it’s a safe practice and I’m frankly shocked to hear such an esteemed home brewer as Denny saying this.
To each his own. I wish anyone who does it nothing but continued good luck in this practice. However, I do not recommend it.
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