So, when mashing I assume you will move the hose from the HLT to the outlet of the mash tun. Then you will recirculate through the coil in the pot with the sous vide circulator. Let us know how this works. As the owner of the exact same sous vide cooker I will be interested to know if it can keep temp by itself or if you have to use the induction cook top.
So, when mashing I assume you will move the hose from the HLT to the outlet of the mash tun. Then you will recirculate through the coil in the pot with the sous vide circulator. Let us know how this works. As the owner of the exact same sous vide cooker I will be interested to know if it can keep temp by itself or if you have to use the induction cook top.
Yes. I did a step from 149 to 158 by turning on the induction cooker. The sous vide holds the temp stable. To mash out I added water from the hlt after pulling first runnings.Did this setup work to perform mash steps such as raising temps to a mash out temp?
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