Aussiedistiller, Home Distilling, Moonshine, Home Brew

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.

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

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

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?

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.

@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.

:text-+1: on paint skillz haha ^:)^

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
Doc

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

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.

yep sounds like a good investment when I eventually get all grain setup sorted..

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.

Thanks mate. Wifi or Bluetooth??

Bluetooth, although I think all the new models are wifi

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

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?