What problems do you guys foresee with fermenting in a stainless steel kettle with the lid on top, with maybe a 5lb weight on the lid? I would want to do this for ales and lagers alike. Could I feasibly let the beer ferment for 5-7 days, then transfer to a secondary keg to sit at room temp for another week or so?
Comments, concerns, etc, are appreciated.
Thanks in advance.