- some folks definitely love using a sous-vide for keeping mash temps. seems to work great, only complaint i've seen is that not all sous-vide sticks are made to heat sticky, sugary wort - these devices can get gummed up, burn the sugar, etc. keep on eye out for that.
Yeah I can see that being an issue. I stick it in PBW and run it for 15 mins at the end and seems to keep that from happening, but I will surely keep an eye on it as I'd hate to break my SV. most of it comes apart so I can get in there and clean pretty well
- i recirculate today using a pump to gently pull wort from the bottom of my mash tun and dump it back on top.
I want to do something like this, but can I do that with a $60 pump, or do I need to get a $300 pump?
- i'm waiting on the delivery of a Brew Vide
sweet!
Knowing what I know today, would have gone for the BrewVide™ All-In-One Kit in a heart beat
who needs a grainfather or Herms set up...that's all you need in my eyes
Reflectix
got this from home depot already
although don't use it when a flame is involved, only the sous vide
Last two batches I did half indoors...as it was 20 some degrees out
then Move the kettle to the burner outside for the hop boil
My hoses outside are frozen, so used a small recirculating pump I used for my keg washer to sit in a bucket filled with cold water and do the immersion chiller that way. I still think I need one more chiller in the cold water for this to work in the hotter temps outside
Has worked out really well and I get it to sub 90 degrees in under 1 hour
First time I used the SV I got the water to 160 with the flame and didn't take that long
if you use the SV to get 6 gals from room temp to 160...it takes close to 2 hours
but since there is no flame, you can kind of set it and forget it.
which has really been the best part of getting it to temp and stay at temp for the entire Mash
Before that, 90 mins was spent pretty close to the kettle monitoring everything and being aware there is a live flame going on
and I almost never could keep a good constant mash temp, end up getting it too hot trying to get it back to temp
I think your advice on getting fermentation temp control was a big step into making consistent quality beer
but the Sous Vide, BAIB and Kegging have just made the whole process easier, shorter and the end result is very dependable
I finally feel like I've dialed in this process...after about 50 batches later (over a long period of time and sub par components)
so that's progress in my eyes
I did pick up a
Ukeg used and for less than 3 beers at the anthem and I LOVE IT
I've not yet done the force carb from out of the fermenter, but I will
I can just pour from my keg into this and bring my homebrew anywhere
I just hated dealing with the bottles in the past and always having to worry about the crap at the bottom
this makes it soo much easier to share
I really do wish I had the 128oz one, but that's not what was available for that price
I just love the look and the gauge on it. I know there are cheaper pressurized growlers out there, but this one is steampunk
