Sous vide for BIAB
-
- Registered User
- Posts: 7
- Joined: Tue May 03, 2016 2:38 pm
- Name: Eric
Sous vide for BIAB
Has anyone tried to use a sous vide to maintain the mash temperature?
- mumblecrunch
- Award Winner 2
- Posts: 1197
- Joined: Sun Oct 06, 2013 7:01 pm
- Name: Aaron
- Location: Halifax
Re: Sous vide for BIAB
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.
-
- Registered User
- Posts: 7
- Joined: Tue May 03, 2016 2:38 pm
- Name: Eric
Re: Sous vide for BIAB
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 heat my Kettle + false bottom with a propane burner, with the bag in and no issues at all.
-
- Registered User
- Posts: 44
- Joined: Tue Nov 04, 2014 11:39 pm
- Name: John
Re: Sous vide for BIAB
I have used one twice with good results. I use a stainless steel wine rack from Ikea to adjust the height of sous vide
Who is online
Users browsing this forum: No registered users and 33 guests