Author Topic: Sous Vide Mashing  (Read 162 times)

Offline Dutchman52

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Sous Vide Mashing
« on: April 14, 2021, 11:13:14 PM »
I just read in the mag about one of the members using a Sous Vide to process the mash.  Has anyone else explored this process and if you have I would like some details

Offline EnkAMania

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Re: Sous Vide Mashing
« Reply #1 on: April 15, 2021, 10:46:20 PM »
I do an overnight sous vide mash.  Heat the strike water with the sous vide and stir in the grain.  (I do BIAB). I put the sous vide in a hop spider and go to bed.


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Offline Tummydoc

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Re: Sous Vide Mashing
« Reply #2 on: April 19, 2021, 06:34:21 AM »
You tube videos are out there. Fastest is to set the sous vide to strike temp when you go to bed. Then you're ready to mash in when you wake. I now use a large hop spider for the sous vide, but in the past just used a wire cooling rack to keep the biab bag away from the recirculater. I mash in a large cooler.

It's so easy that I cant justify a RIMS or HERMS build even though they are sexier.
« Last Edit: April 19, 2021, 06:36:20 AM by Tummydoc »