One verified example of CB living in wort or beer - just one.
You have several thousand years of brewing history and practice in which to find an example.
Again not saying you are wrong - just asking you, kindly and politely, to provide some reasonable evidence for your assertions.
There is a lot of experiential data that suggests CB is not an issue with no chill, wort or beer. Can you provide evidence to the contrary?
Nothing I have written there is rude or antagonistic and I am interested in any real data you may have.
I'm confused about this argument, why would CB be more likely in no chill than chilling?
Wouldnt the heat make it harder for it to survive? Or is it the time before pitching yeast that is more risky?