I've been using kegs as fermentors and 'no chill' vessels.
With pressurized fermentation I'm getting so much less sediment and krausen, and actually I purge the yeast before and after transfer, so ending with not so much thing inside the kegs.
I've seen people using yeast nutrients or baker's yeast on the boil to help fermentation, so, I was thinking:
if I let my fermentors waiting pressurized and then fill it again with another boiling wort, what I will get?
How yeast trub, break material and krausen things left by a previous batch could act in a new batch?
My surmise is that the boiling wort will help dissolving krausen, kill every yeast cell inside the keg, and this material will easy fall down until the end of fermentation and maybe my fermentation will be more "healthy" with all this nutrients. In the bargain, the cleaning of a fermentor could be skiped.
What you guys think? It's worth the effort on trying this aproach or its just a badtrip inside my head? Thanks!