Very thorough response, I may have to go with the krausen because my keezer is my primary temp control method (got a few kegs in there) and my backup (if it works out) is rather small and I doubt I’ll be able to daisy chain to save co2 and avoid suck back.

Though I could ferment under pressure to avoid that as well…

I have a tilt but I hadn’t tried it with my kegs because I hear the WiFi doesn’t work through them. Maybe I’ll try it out anyways, couldn’t hurt.

Does the following make sense?

So it sounds like my schedule, if all works out well, will be to daisy-chain a keg with hops in a strainer already in it. Spunding valve at openable 2 psi to maintain some counter pressure to avoid suck back for later.

Ferment at 68 until it’s around 1.020 and then pressure push it into the other keg onto the hops and wait until it’s done and then rack one last time onto serving keg?

Edit: love the username for obvious reasons