Are you going to post up the MK IVA diagrams you reference in your parts list soon?
Pulling the trigger on some of the more important parts for one tomorrow.
Anyone tried using something like http://anovaculinary.com/products/anova instead of APW Wyott RCW-11? It's hot water bath circulator for sous vide cooking that holds precise temps from 77f to 210f? I ask because I just picked up everything needed to put an mkIII together even the soup pot, but I'm thinking for this same price the anova would be a better buy due to the multiple uses and the wider temperature range and more precise temperature control, thoughts anyone?
On the mk IV how deep down does the dip tube and column tube go down? How much of a pool of oil do you get from a 4x36 column? Don't want to suck stuff up or blow it all round...thanks. ...to use 2 g5s do I put a t on the tank and pump back in to 1 tank with 2 appions? Ordered a 10x12 and 2 end caps today.
So chain the outlets together in to one tank
For those who freeze their tubes before a run, does any ice accumulate inside at all, is it an issue? Water is not good for the process right.
Do you freeze a packed tube or just the tube and why do it?
Can anyone find something wrong with these?
http://www.murrayequipment.com/dyncat.asp?SGroup=Stainless+Steel+Ball+Valves