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I know there is discussion on the web about using a Sous Vide to maintain mash temp but I used mine a little differently yesterday during my brew day.
I have problems getting my strike and sparge water to the exact temp I want using my burner and kettle. I have to hang out there watching the thermometer and I get impatient - leave and overshoot. Yesterday I was in the cupboard and saw my Sous Vide in there and thought it would be a great tool to finish heating the water. I used the kettle and burner to heat the water to near what my final target was then finished it off with the Sous Vide. For the sparge water, once at temp I poured it into my 5 gallon igloo. I was very happy with the process. I'm going to incorporate it into my process from now on.
Heating sparge water -
I have problems getting my strike and sparge water to the exact temp I want using my burner and kettle. I have to hang out there watching the thermometer and I get impatient - leave and overshoot. Yesterday I was in the cupboard and saw my Sous Vide in there and thought it would be a great tool to finish heating the water. I used the kettle and burner to heat the water to near what my final target was then finished it off with the Sous Vide. For the sparge water, once at temp I poured it into my 5 gallon igloo. I was very happy with the process. I'm going to incorporate it into my process from now on.
Heating sparge water -