Putting together a mixer for the mash

Part of brewing beer at home seems to be to be constantly on the watch for household machines/items that might be usurped into brewing aids. On the hobbybrauer.de forum one of the most common motors for mash mixers is the classic windscreen wiper. This makes sense. In the 20-30l Einkocher class, the Einkocher needs to heat about 25l of a thick stick mash mix. With the heat coming from the base of the pot, some convection currents will be created but there is always the danger that (i) the mash burns on the bottom and (ii) the temperature reading that the Einkocher's digital display shows is a point reading and doesn't reflect the overall temperature. This is why you are advised to stir, stir, stir.

Now, stirring doesn't sound like that much of a problem. Like stirring a cake mixture I suppose. However, I'm thinking that in the hectic of trying to remember everything for the first mash attempt, it would be relatively easy to overlook something. I can see myself browsing in the hobbybrauer.de forum or in the web chat and then smelling something burning - for forgetting to stir. This is why a mixer is probably not a bad idea. It doesn't seem too complicated. I'm getting Grasser Schlosserei to weld me a stainless steel mixer and I'll fix it up to the motor. The motor itself is a 12V motor with incredible torque (it needs it for e.g. icy windows) and a relatively slow speed (otherwise I'll be painting the walls with malt mash). I'm using a PC power unit for providing the 12V (and the 50W the motor uses). I don't want a PC power unit around the cooking pot - or anywhere where there is a chance that water will get near it. That's why I'm experimenting with having the power unit much further away, providing power through a long cable.

Other than that, I'm waiting on the malt mix from Hopfen und Mehr. I ordered the Klosterbier Obergärig (top fermenting). The yeast that it gets delivered with likes temperatures of around 20°C. Down in the Partyraum I have a constant 14°C temperature, which is ok for brewing but would be far too cold for a top fermenting yeast. Once the fermentation keg is filled and is in action, I'll take it upstairs to where it is a bit warmer. 14°C is probably a bit too warm for Untergärig but I may be able to use the other cellar as well - where it is a bit colder.