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Maybe this would work for you... Arctic King 5 Cu ft Chest Freezer, Black - Walmart.com It fits two ball lock kegs and a 5# tank without a collar built on top.

How did you hook up the PC fan?

Basically a Gose style. 6.5lbs German Pilsen 3.5lbs Malted white wheat 0.5lbs Corn Sugar 1oz of Tettnanger @ 60min 0.5oz Sea salt @ 10min 1qt Pineapple Juice on day 7 I think it turned out good. The pineapple is there, but not in your face.

Pineapple Philly Sour. Digging this new yeast.

Which step are you referring to?

If I were in your shoes, I would first try raising the temp and give it a swirl. If that doesn’t get it going, I would pitch some Belle Saison on top.

Let's see if this helps you... @inkbird

Count me in please.

A 1/2 sack of grain fits in my old 7 or 8 gallon bucket fermenter.

Could use one of these. My basement is chilly these days.

As @olotti mentioned you'd have the option of pressure transferring, not fermenting under pressure. Edit: I didn't see your post before posting this^.

The 7 gallon FerMonster with a spigot is only $6 bucks more. IMHO six dollars is worth not having to mess with a racking cane.

After comparing your water profile to a balanced profile I found online.. Cutting your water in half with distilled would be a good place to start. Sans a RO system.

I saw the pics and all the stitches someone got from a shattered carboy. I have one 5 gal left and it's in the attic. Might fill it with change one day. Went and bought stainless buckets. No amount of money is worth all the stitches I saw in that guy...

I saw the same thing, but I chose to pitch only 1 in my first batch and got 76% attenuation. I'm waiting to see how the second turns out.

Seconded. And get to brewing, because the beers will be flowing.

Roll the dice...

Per BSG: Usually used as a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. Please let us know how it turns out.

The grain bill looks good ..and tasty. The yeast selection is kinda out of left field. I would suggest Nottingham for that high OG and style.

"so no oxygen will exist in wort after a boil no matter how much oxygen gets introduced before." "we’ve been able to reduce our dissolved oxygen in our mash tun from about 4 parts per million (ppm) down to about 100 parts per billion." " when beer ferments, yeast produces sulfur. Sulfur is a...