I have found a couple of videos on YouTube that to me pose a very interesting idea about controlling the mash. I guess it would work better with a thinner mash, but I am interested if anyone has tried this yet, and if so how did they find it.
It works well for me. I use it in my 20l kettle to maintain mash temperature and it does this within a degree. I mash with 15l and then a mini sparge (BIAB) of 3l for a 10l final batch size.
It's useful as you can set the unit to switch on (WiFi version) so water is ready for when you get up / get home. You can also use it to mash out (and I suppose to step mash although it would be a little slow to raise the temperature).
50 brews in with the Anova model and no issues yet. I also use it at the end of a boil to "whirlpool" and complete hop stands (with pellet hops). It also helps to get the temperature down whilst using a chiller as it stirs the wort.
I wouldn't put the stick in the grain as it looks like is suggested on the first video. I place the stick on the outside of the bag (as per the second video) with the flow pointing towards the bag so there is recirculation.
