Sous vide mash

all about mashing and fermenting grains

Sous vide mash

Postby ultrasuede » Tue Apr 11, 2017 11:58 am

Hey brewers,

I recently put down a sorghum grain/barley whisky, and as I was heating up my strike water, I got to thinking, "I wonder if my Anova would make this easier for me??" So I loaded up the mash tun (Esky) with strike water, added the grains and screwed on the sous vide, and set the temp.
The result was amazing. I had a high percent of unmalted grains (50%) so I went for a long 3 hour mash. I have my Anova synced up with my phone, so I could drop the temperature after the first rest without having to get up off the couch. No malt stuck to the element, and the pump was sufficient at pushing the grain around.

I wish I tried this sooner. Perfect conversion with consistent temperature.
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Re: Sous vide mash

Postby Doubleuj » Tue Apr 11, 2017 12:36 pm

ultrasuede wrote:Hey brewers,

I recently put down a sorghum grain/barley whisky, and as I was heating up my strike water, I got to thinking, "I wonder if my Anova would make this easier for me??" So I loaded up the mash tun (Esky) with strike water, added the grains and screwed on the sous vide, and set the temp.
The result was amazing. I had a high percent of unmalted grains (50%) so I went for a long 3 hour mash. I have my Anova synced up with my phone, so I could drop the temperature after the first rest without having to get up off the couch. No malt stuck to the element, and the pump was sufficient at pushing the grain around.

I wish I tried this sooner. Perfect conversion with consistent temperature.


Care to elaborate? whats the anova system you have, an pics of how you used it? sounds interesting
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Re: Sous vide mash

Postby ultrasuede » Tue Apr 11, 2017 1:12 pm

This is my Anova. I didn't take any pics of the actual mash, but my skills in MS Paint are second to none
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Re: Sous vide mash

Postby Minpac » Tue Apr 11, 2017 2:10 pm

I bow before your godly ms paint skills.


I assume you heated the water to the right temp before hand? What was the total volume of the mash?
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Re: Sous vide mash

Postby scythe » Tue Apr 11, 2017 2:32 pm

So basically its a milk warmer.
On a larger scale.
The little anova just heats the mash to maintain temp, does it have any capacity to circulate the heated liquid or does the natural covection manage that.
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Re: Sous vide mash

Postby ultrasuede » Tue Apr 11, 2017 2:50 pm

@Minpac - Yes, I heated up the water first, and 33 litres was the mash size.

@Scythe - It did the job, I stuck my thermometer down to the bottom of the grain bed, and the temperature was the same as the top.
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Re: Sous vide mash

Postby Bobsyauncle » Tue Apr 11, 2017 2:52 pm

:text-+1: on paint skillz haha ^:)^
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Re: Sous vide mash

Postby the Doctor » Tue Apr 11, 2017 3:55 pm

Anova sous vide sticks are so very handy around the distillery and also behind the bar...we use them for vacuum extraction of bitters, vacuum spicing rum processing foraged cocktails like floral martinis...we find the Anova very handy when combined with pressure vessels to speed up extraction...for example to extract bitters which is mostly made up of woody slow extracting botanicals...you can combine the botanicals with the azeo in a vacuum chamber or mason jar...pull to a complete vacuum ( when you see the liquid boiling at room temp) then using the Anova raise the temperature to 60 degrees ( which is below the caramelisation point of the ingredients ...but warm enough to set up a forceful boil (with vacuum)...this will speed up the extraction of the woody botanicals by a vast amount.
Cheers
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Re: Sous vide mash

Postby wynnum1 » Wed Apr 12, 2017 4:35 am

Sous vide Kickstarter success Anova gets bought for $250 million by Electrolux
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Re: Sous vide mash

Postby Dig Brinker » Wed Apr 12, 2017 11:18 pm

I think I need one of these...
Ultra, do you use a lid or cover over the esky while you're mashing? And do you have the wifi or Bluetooth version that runs from your phone?
Thanks.
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Re: Sous vide mash

Postby bluc » Thu Apr 13, 2017 12:08 pm

yep sounds like a good investment when I eventually get all grain setup sorted..
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Re: Sous vide mash

Postby ultrasuede » Thu Apr 13, 2017 1:42 pm

Dig Brinker wrote:I think I need one of these...
Ultra, do you use a lid or cover over the esky while you're mashing? And do you have the wifi or Bluetooth version that runs from your phone?
Thanks.


The thing sticks out the top, so I used foil for the first part of the mash, but the sous vide had no problem keeping the heat up without the cover.
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Re: Sous vide mash

Postby Dig Brinker » Thu Apr 13, 2017 2:51 pm

Thanks mate. Wifi or Bluetooth??
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Re: Sous vide mash

Postby ultrasuede » Thu Apr 13, 2017 4:02 pm

Bluetooth, although I think all the new models are wifi
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Re: Sous vide mash

Postby Dig Brinker » Fri Apr 14, 2017 10:21 am

There is still a choice on the website. $50 difference between the 2 models...
Thanks US :handgestures-thumbupleft:
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Re: Sous vide mash

Postby bluc » Tue May 16, 2017 7:38 pm

Wondering anyone tried gelatinizing corn in vacuum bag sous vide? Thinking it could be convient. Do it in the amount you need, could do heaps of bags and store in freezer in a neatly packaged bag that holds in all the goodness. Thoughts?
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