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Background, I'm a 3 gallon biab stovetop and sous vide brewer.
I was just reading a festbier recipe that calls for a single decoction mash. If I followed the initial strike temperature of 130f and then set the sous vide to the target 154f would I get a similar result to pulling a thick 4qts to boil to raise that mash temp? FYI, my wand is outside the bag so no grain makes it into the recirculation prop.
Thanks,
Frank
I was just reading a festbier recipe that calls for a single decoction mash. If I followed the initial strike temperature of 130f and then set the sous vide to the target 154f would I get a similar result to pulling a thick 4qts to boil to raise that mash temp? FYI, my wand is outside the bag so no grain makes it into the recirculation prop.
Thanks,
Frank