If the old experiment by brulosophy.com is representative and mash temp is indeed not that critical, I think it can make a sous-vide a tool that really simplifies mashing. Here's what I have in mind:
1. Get strike temperature where it needs to be by using a sous-vide to heat water directly in the pot, without using a dedicated mash tun
2. Once water temp is reached, take the sous-vide out, put the grain in.
3. Cover the pot and let mashing continue without worrying about temperature and without trying to prevent it from dropping.
Would this really result in beer that's indistinguishable (to most people) from one that was brewed with tightly temperature-regulated mashing? If so, it could reduce the bar for all-grain home brewing and make it not that much more demanding than using partial mash or extract + specialty grains.
1. Get strike temperature where it needs to be by using a sous-vide to heat water directly in the pot, without using a dedicated mash tun
2. Once water temp is reached, take the sous-vide out, put the grain in.
3. Cover the pot and let mashing continue without worrying about temperature and without trying to prevent it from dropping.
Would this really result in beer that's indistinguishable (to most people) from one that was brewed with tightly temperature-regulated mashing? If so, it could reduce the bar for all-grain home brewing and make it not that much more demanding than using partial mash or extract + specialty grains.
Last edited: