I'm pretty proud of that mash tun, and I'm definitely meticulous about maintaining it. It probably cost me about $75 total to build but I'm realizing it was an investment well worth making. It should last a while. Right now fermentation is my biggest struggle. I dont have any sort of temperature control. Right now I live in a rather small apartment with my girlfriend. Not enough room for a fridge/cool box and setting the thermostat at 68 won't fly. Also combine that with limited funds at least until uncle sam sends me my refund. I am currently just using the standard white bucket, and I have a better bottle as well. I actually plan on experimenting a little bit on this next batch by putting the carboy inside another bucket/cooler and try to manipulate the temperature of the surrounding water. I won't be able to keep it a consistent temperature but it would beat sitting in a 74 degree apartment, right? I live in Addison so i frequent HH a little bit, but there is a really good store in Haltom City closer to where I work called Stubbys. I usually go get my supplies on my lunch break. If I find I need a random thing or two on the weekend then I go to HH - you're right, those guys are very helpful and genuine.