I Brew In a Bag and do no-chill, space and time are limited.
I just bought some kegging equipment and while looking at the Pico Brew project I noticed that one option in using their equipment is to dispense directly from the keg used from brewing and fermenting (step 6).
I figure I could save a lot of time in my own process by:
Transfering my hot wort directly from the boil kettle to the keg, using the keg itself as my 'no chill' container
Fermenting in the keg letting the air come out from one of the valves (I do not need to see bubbles, but I guess I'll need to find a way to depress the ball locks so the air comes out)
Force carbonating directly on that keg after fermentation
Chilling and dispensing, dumping the first few pints of yeast/slurry. My loss may even diminish!
One single vessel, no transfers, no need to sanitize anything.
The only downside I see is the possibility of having the keg lines clogged with yeast and some extra work cleaning the krausen formed during fermentation after the keg is empty (dried out and likely stuck, a good soak in PBW should take care of it?)
Anyone has any experience on this? Any other downsides I have not identified?