Recent content by captbonez

the Sansaire is the same as Anova,just as you described, a heat stick. I had a Pasteurization table at one point but I'll be dammed if I can find it again. I'm liking the idea of low and slow.

I used the Sous Vide as my heat source in place of the stove. It keeps the water at a perfectly steady temperature. In my mind that is better than worrying about falling temperatures of a pot I have heated to 190 and turned off the heat. Anyway I saw someone else in this thread had used it...

I attempted to pasteurize my homemade hard root beer today. After quite a bit of reading I decided to use my Sous vide machine to keep the water temperature steady. http://sansaire.com/ I preheated the bottles in very hot tap water then placed them in the water bath at 170 degrees for 10 min...

I bottled this today and had the separation issue. (before I even finished bottling I realized it was a problem. 3 gallon batch 7 days in a primary and another 6 in secondary, used McCormick extract. Only deviation to original recipe was I used extra light extract instead of just light...