Living in NYC provides a lot of challenges for brewing, most of them space related. After going all grain a few years back, I decided to upgrade to a HERMS system, which again, with space restrictions, was tricky. The entire system is designed to be completely packed into the mash tun after use, which then goes into my closet, under the shirts. Recirculated by a march pump through a 50' 1/2" coil, which sits in another cooler that has a 1500W element installed in the bottom. All the temps are controlled by a PID in the "control panel", with the probe which regulates the activity of the element in the smaller cooler. With a slow flow rate this system will hold the mash temp within 0.5 degrees. I'll follow up with some pics of the fermentation chamber and kegerator as well.