Being my gateway beer as a young Coors Light transitional, I always try to keep an iteration of the supremely drinkable Belgian Wit on hand.
In my impassioned and unending pursuit of brewing the perfect Bavarian Hefeweizen I have arrived at a very comforting place as a brewer. One which calls for a looser grip on the reigns in the name of experimentation. For this brew, that call arrived as a drastic under pitching of yeast.
One unharnessed benefit of my electric brewing setup was precise temperature control. So I took a weekend off to fabricate a PID based control panel. I wanted something compact that could sit on the countertop and be stored away when not in use. This is designed to control only one of the two heating elements during mash as well as the pump.
After a few counter top brews it was time to give the kettle some legs of its own. The stand was next in line for a few reasons. I wanted be able to see over the top, avoid slogging around 45 Lbs of stainless steel every time I needed to move it and provide a more stable base to 95 Lbs of boiling, sticky wort.
While not the prettiest, it’s damn hard to beat the utility of a keg as a brew vessel. Thick walled, rigid and a fifteen gallon capacity. My homebrewery will be based around an electric, keg built BIAB system with a 13 gallon output.
Purchased a defunct keg and set straight into cutting a hole in the top.