So it was not technically sous-vide (under vacuum) but I decided to use my sous vide circulator wand to mash in, thinking that it would provide better temperature stability and circulation than simply wrapping my pot up as i usually would.
I went with a semi biab setup so that the wand was separated from the grains but still took the run off from the bottom of the tun through its usual filter etc.
Left it running at 67 degrees for a couple of hours while i went to the gym and carried out my standard 1.5x ish vorlauf and then sparge (water also heated using the wand).
I was expecting under 75% efficiency out of my normal setup but came out with well over 80. Id attribute some of this to the extended mash time but even so the process was exponentially easier and hands off so id really recommend giving it a go if you have one lying around.
I went with a semi biab setup so that the wand was separated from the grains but still took the run off from the bottom of the tun through its usual filter etc.
Left it running at 67 degrees for a couple of hours while i went to the gym and carried out my standard 1.5x ish vorlauf and then sparge (water also heated using the wand).
I was expecting under 75% efficiency out of my normal setup but came out with well over 80. Id attribute some of this to the extended mash time but even so the process was exponentially easier and hands off so id really recommend giving it a go if you have one lying around.
