Sorry, I forgot to mention that I have a huge propane burner setup too. It's something I inherited when my neighbor moved. It could be for a turkey fryer, I just don't know.
I've been doing the mini-mash recipes from "beer captured" for a few months now, and I think I have the hang of it, BUT I know AG is more involved. I do the mashing in a 20qt pot and use a warm oven to keep it at the proper temperature. I also have a 7-gallon igloo water cooler that I planned to use as a mash tun.
Here's another issue I just thought of with the conical fermenter, it might take up more room in my lagering chest than i'd like. I have a 22 cubic foot upright freezer that can hold 5 kegs on the bottom and 3 carboys on top. The conical fermenter + stand might force me to remove the center shelf, leaving room for only one carboy/keg or I could just use the conical fermenter for ales and such.
BTW, besides not having to rack into secondary (better sanitation), what are the other benefits of a conical fermenter?