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Construction details for your own triac motor speed controller, as well as how to convert a dimmer to a motor speed controller, are available in the article by Rodney Morris, in the Zymurgy Special Issue, 1992. "Recirculating Infusion Mash System Revisited."

Many pumps will accept a motor speed control. These look like dimmers, but are typically used to control the speed on overhead fans. Don't use a dimmer. The proper control is cheap and readily available wherever they sell ceiling fans. Check the specs for your pump.

I have one of the Taylor digitals - not sure if it's the same model. I haven't read the instructions (my bozo..), but have found that if you cycle the set button, you'll get the maximum temperature it has seen (display will not change until you hit set again), minimum temperature it has seen...

Just for fun I looked up Dave Line's chapter on degrees of extract in "The Big Book of Brewing" He sez most base malts have a maximum extract of about 30 degrees. So your 13 pounds of malt gives you 390 degrees of extract max. If you're getting 6.5 gallons with an sg of 1.052, that 6.5*52 or...

I was just checking out Austin Homebrew Supply. Under fermentors, they show a 13 gallon plastic cube which look just like the product line you point to on Amazon. http://www.austinhomebrew.com/index.php?cPath=178_53_147 It looks like some folks are already using these as fermentors.

Getting a higher rate of extraction from a given amount of malt may give you bragging rights for an efficient mashing/lautering process, but overdoing it may extract things other than the fermentable sugars you're looking for. Any of the basic texts on mashing should tell you how to calculate...

Back to the main topic of the thread - the triclover rims chamber. Looks like a good idea to me, given problems with cleaning the original "for dummies" design. Sawdustguy: I checked the KLG stainless site and they show the Tee's and the clamps, but no additional fittings. Also they say...

I also wonder if other people are even measuring mash temperature at several different points in the mash tun. Maybe for the small mash volumes we're dealing with, an average with a few degrees variation top to bottom is all that matters: sure, there will be a range of enzyme activitiy but...

I'm returning to homebrewing after a break of about 15 years. I still have an early rims setup using a rectangular picnic cooler with a custom stainless liner/stainless screen "false bottom". I quit because of the length of brew/cleanup sessions, but was making some very good pilsners...