Up until today, it was the backyard table and chair set up, batch sparging and manual transfers. The new stand is about 5 ft on the top tier, 3 ft on the second tier, and the bottom tier is about 4" off the ground on casters. There are no burners - I am using my camp chef 60K that I have always used. I've got keggle MLT, HLT and BK, and an 8 gal. BK with a 5 gal gott MLT. I have the stuff for 10 gal batches, but my processes are not very set up. I feel I need to map it out a bit better before making a huge mess. So far the brews have been good despite some crazy brew days due to poor planning. I have an immersion chiller, but have a newly built CFC that I have yet to use and I've got plenty ball valves and QD's. I'd love to not have to get another burner if I can use the pump to move water around.