Igloo makes a 250 qt. Only $750 in their online store.
I think two 100’s will do better for me.
I’d be all over that 150 if there was a SAMs club near here.
I also like the idea of two so I can do 1/2 batches and keep a decent grain bed depth
Denny. Why do you use so much water in the mash? Wouldn’t the ratio be the same?
It’s the same ratio, but the overall amount is much greater when you use 75 lb. of grain per batch!
I understand that you’re scaling up everything accordingly but where you lost me is where you ended up as a no-sparge. I guess if you were making the same amount of 2X strength wort it would make sense but I am thinking I’d be ramping up everything else in conjunction.
It may work out like that because all I ever use it for is 10 gal. batches of 1.100 BW. I’ll try to remember to pull out my notes and give you an example.
I did some 20 gallon batches recently, and batch sparged. The biggest problem I had was having enough hot water on hand, I just didn’t have the vessels to heat it all so things went pretty slowly 
Something I’ve been wondering lately is how hot the water really needs to be to sparge. Since you are washing the sugar out of the grain, not converting the starch what is the issue with using warm water, not hot.
As someone previously said, work backwards. You can brew a metric ton of beer, but do you have the fermentation space?
I think Denny talked about cold sparging and said he only saw a little drop in lauter efficiency. so yeah it should work, if you have a hot water on demand system you could for sure use that to sparge!
I love my 40-45 gallon pilot system down at the brewery. It’s also electric, which is awesome. I can post some pics if you like.
Kai actually did an experiment by sparging with room temp water and didn’t find any negative effect on efficiency. My lone experiment showed me the same thing.
Speaking of Kai…have you heard from him lately?
I wonder if he’ll be in Seattle.
Nope, haven’t heard a word. I hope he’ll be in Seattle, but since we haven’t heard anything form him, I kinda doubt it.
Re: Kai - I’ve been wondering the same thing. Never met him but appreciated the advice.
Re: Fermenters - yes, I’m thinking about that and how much I can ferment/store at any one time. I realize that without appropriate sized tanks, it’s sort of useless. Right now it’s fermenters that are my problem. I am thinking of buying sanke kegs for storing the finished beer. I’m becoming disenchanted with cleaning cornies. I realize that I’d then need some specialized cleaning equipment for them. Since I’m starting from scratch and I’ve got lots of time to dream, I figured I may as well get started dreaming. The reason I asked the question on size is so that I don’t over do things in my enthusiasm so I welcome the reality checks.
Re: Major - I’d love to see some pictures of your smaller system.