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By the way, you might enjoy this video released yesterday by eBay. Cheers!

"I haven't done this because it would require me to either scale UP to 10 gallons post boil volume, cool, pitch and then spit into two kegs or scale DOWN to 3.5-4 gallons equivalent packaged into a single keg." I understand your brewing way. Just in case you ever want to try my way, the sequence...

"I like being able to pitch the yeast within minutes of filling the fermenter" only after some time cooling the wort. For me, volume of brew is fairly easy to deal with. It's just a matter of container size. STOPL is much harder and more consequential for good beer.

If you have kegs, I wander why you don't just ferment, cold crash, force carb and tap from it. I have done this for the last 3 years and just love it. By the way, I pour red hot wort into my keg, cool down to pitch in a swimming pool, pitch and ferment in the pool under 15psi pressure (using a...

That would be a BIG upgrade!

Brewed 5 gallons of Hefeweizen and fermenting in 2 3-gallon kegs at perfectly stable temperature (68F) & pressure (20psi) with 1 SPUNDit 2.0 & 10,000‐gallon FERMonitor (normally 12 drams). This is how I ferment in California summer when not using kveik yeast.

If you add the cost of a stainless steel right angle gas disconnect (about $15 on More Beer) to the $46, it is about the same as the SPUNDit 2.0 but without a FERMonitor and an auxiliary port...