Finished what I call Burch Brewery 2.0, an upgrade from the propane system i've used for the last 8 years or so (Adding pieces every year since I started). The idea was to be able to brew indoors in the winter, a bit cold outside in CT in the winter. Its a 10 gallon single tier system with 3 x 16 gallon kettles, using 2 Chugger pumps to move beer around. 1 x 5500 watt element in the BK and another in the HLT, the MLT uses a HERMS system with 50' of SS tubing to control mash temperature and a CFC to cool the hot wort quickly. The control panel is pretty much a Kal Clone (awesome design) but was actually sourced from EBrewsupply which included some nice design changes. I use a stainless steel mesh hop basket to keep the hops contained. I tend to ferment in a 7.5 Gal BrewBucket in a fermentation fridge and store beer in a 4 tap keezer.
Brewed 6 or 7 batches on it so far and am really happy. Hopefully this will last me 10 years, but I doublt i'll be able to resist tweaking it as I go.