I am getting a new Equipment on the next month.
As background info I was homebrewing for the last year. I was reading as much as I can and cooking beer as many time as I can, i think that I have at least 20 times, and around 700 Lts of beer.
As you see i am quite new in homebrewing.
The equipment i was using is for 40lts (only one pot of 50lts and a conservator of 60lts).
The equipment I am getting next month is for 160lts, with 3 pots (water, macerator and boil) and a 170lts fermentator. The equipment was design by experienced homebrew guys, and it has no any accesories that I still dont know.
Despite of this, I am concerned about the complications that can carry a cook of much larger volumes. I was suggested to be careful with the temperature of the fermenter because a much larger volume can elevate the beer temperature during this process.
I would like to know which aspects you could recommend me to take care.