I'm considering buying a sous vide circulator for adjusting the mash temperature in my 50 qt cooler - I often find myself a few degrees low even when I add a few degrees to the strike temp calculation - more easily (plus I sous vide cook with controller and heating plate which works but is pretty clunky). I generally mash at 1.5 qt/lb or more dilute.
-What do you recommend buying for the circulator?
-What do you use to avoid clogging? Just a paint filter bag?
-How finely do you grind? I grind medium, but I've noticed that I'm getting a few very small kernels passing through the mill uncrushed with Rahr and Craft Master malts, but not with Fawcett, so I am planning to tighten my mill.
-Any other tips?