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Has anyone tried to use a sous vide to maintain the mash temperature?

emichon wrote: ↑

Sat Oct 27, 2018 4:55 pm

Has anyone tried to use a sous vide to maintain the mash temperature?

I have! But only once. You can read about it here. You might also scroll up in the thread to see a pic of the Anova + strainer tube I used.

I have every intention to do it again, but I want to get a false bottom for my pot to keep the bag safe. With an induction burner I'm concerned about the bag touching the bottom of the pot for any length of time at all.

That all said, the Anova held mash temp spot on.

That strainer is an excellent idea!never thought of that. I might give it a shot to keep my 10g mash at a constant temperature while recirulating with a pump.

I heat my Kettle + false bottom with a propane burner, with the bag in and no issues at all.

I have used one twice with good results. I use a stainless steel wine rack from Ikea to adjust the height of sous vide