Author Topic: Sous Vide Mashing Questions  (Read 249 times)

Offline kramerog

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Sous Vide Mashing Questions
« on: January 23, 2019, 10:40:47 PM »
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?

Offline kramerog

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Re: Sous Vide Mashing Questions
« Reply #1 on: January 29, 2019, 03:41:56 PM »
I have decided against a sous vide circulator.  To illustrate why, it would take 40 minutes to do a mash out (for purposes of calculation raising 8 gallons of wort (neglecting heat capacity of grains) from 150 F to 165 F (and neglecting heat losses)).

Instead I've decided to change how I do mash in.