I brew Chemex every day as well, and use the same strategy. I always brew to ~600g, and start with a 1:18 ratio for a brand new bag, as well as a set grind setting.
Moving forward I only really mess with grind/ratio honestly, and haven’t really been concerned with temp or time. Although I’ve considered setting aside a day to play around and see if I can actually taste differences adjusting more variables….
Totally agree on expense though, I rarely ever throw out a brew so always want to err on the side of caution
Bean: +1 for your local roaster! Always good to support your small businesses, and they will likely be fresher. If you don’t have anything local, many roasters will ship (S/O my roaster, Black & White coffee)
Brew: Large batch of Chemex every morning for the household, with an early afternoon single cup pour over for myself. Hoffman method for both!
Whipping out the Silvia in the near future to get back on the daily espresso grind (sorry), will probably take over my afternoon slot