LifeofRubie
Moderator
Yesterday was brew day for a Mosaic IPA!
The Mash is our least favorite step (maintaining the grains at a temp of 146-152F for an hour when the lowest setting on the stove will keep it at 170F or so - SO MUCH BABYSITTING) so we tried using the Anova Sous Vide a while back and it worked like a charm. Maintains a temp of 150 easy peasy and keeps the water moving. The recipe adjustments we had to make were keeping the grains in a nut milk bag and away from the components in the Sous Vide and adding more water up front.
For these kits, typically you use 2.5 quarts of water to do the mash and then Sparge with 4 more quarts (Sparge is pouring hot water over the grains to extract all that sugary goodness). Because the 2.5 quarts to start with wasn't enough to get the water level high enough for the Sous Vide, we start with 4 quarts for the Mash and do the Sparge with 2.5 quarts. I also like the nut milk bag because you can twist it to squeeze any remaining liquid out more effectively than mashing it in the strainer with a spoon.
I've actually noticed that our initial fermentation is more vigorous since we started using this method so it appears keeping that temp consistent is very effective as releasing those sugars!
The Mash is our least favorite step (maintaining the grains at a temp of 146-152F for an hour when the lowest setting on the stove will keep it at 170F or so - SO MUCH BABYSITTING) so we tried using the Anova Sous Vide a while back and it worked like a charm. Maintains a temp of 150 easy peasy and keeps the water moving. The recipe adjustments we had to make were keeping the grains in a nut milk bag and away from the components in the Sous Vide and adding more water up front.
For these kits, typically you use 2.5 quarts of water to do the mash and then Sparge with 4 more quarts (Sparge is pouring hot water over the grains to extract all that sugary goodness). Because the 2.5 quarts to start with wasn't enough to get the water level high enough for the Sous Vide, we start with 4 quarts for the Mash and do the Sparge with 2.5 quarts. I also like the nut milk bag because you can twist it to squeeze any remaining liquid out more effectively than mashing it in the strainer with a spoon.
I've actually noticed that our initial fermentation is more vigorous since we started using this method so it appears keeping that temp consistent is very effective as releasing those sugars!
I’m still waiting on my neighbor to take me to pick muscadines for some fine wine!
When women go from just talking about it to looking for it, it’s definitely going to happen! A pair of Dobermans would be quite the imposing duo, so I’m going to cross my fingers that the female Dobe works out
but for your sanity I can understand wanting a less psycho dog. Hopefully the right pup ends up coming home!








