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I use This Book all the time. Well written, comprehensive, also contains style information.

Do you throw the filter away or back flush/store it packed?

Not to mention the breweries.

I have one of the Sankey w/ corny lid kegs that SABCO used to sell. Its the best piece of equipment that I own.

You could always just stir the mash if it sticks.

I brew 10 gallon batches and most of my mash volumes are between 5-6 gallons and 20ish lbs (another 5 gallons in volume)

You could also use a grant to collect wort from the mash via gravity then just suck the grant out into the kettle whenever it fills up. grant=little bucket.

Don't know that i've ever seen anyone "sparge" like the fella in the link above. I usually let the wort run out the bottom of the mash/lauter tun slowly while I pour the sparge water over the grain bed [using a sloted spoon to prevent digging channels].

Its still hot right? just dump it into a bucket, put the screen in, then boil for another 15 minutes and collect your wort as normal. I left the screen out once but I caught it before the start of the boil.

I'd like to swap spreadsheets with ya. my email is babinson @ yahoo dot com mine is not fantastic but the only thing I really wanted to do was to be able enter my grain bill in percentage and have it give me the mass [which was accomplished] there are some other things like bucket...

I've got one of those without the sight gauge. I just cut an inch off of the down tube and I get clear beer (after an intial purge, which I use for my TG) I ferment in a chest freezer so its nice to be able to just push into the corny's with CO2 (no lifting)

I found that a lot of wort/beer is lost when you use a keg for kettle because of the dish. In my opinion, a flat bottom purpose built kettle is worth the extra money. there are some cheap italian jobs on the market but they have a funky thread pitch on the fittings so you'll most likely want...

what kind of thermometer?