I’ve seen a couple threads regarding use of a circulator in the mash, but I’m thinking about the sparge. I just ordered a Grainfather Connect and I have a couple Sous vide immersion circulators and was thinking it might be a reliable way to heat and maintain sparge water. In its normal use, the circulator does not contact anything but water, so it’s not contaminated. I could add the exact amount of sparge water I’ll need in a clear Sous vide container, heat it within 0.1° of 170° and add as necessary. Thoughts?