First mini-mash with sous vide - sparge/rinse question

[J2W2]

Hi,

The title pretty much says it all. I'm going to try a sous vide mini-mash. Previously I've used a two-gallon cooler for my mini-mashes (I brew extract). I drain that into my kettle, then add a gallon of 170 degree water to the cooler to rinse the grains and drain that into the kettle.

I'm wondering if I need to rinse the grains with the sous vide (I assume the water will circulate better)? If so, any suggestions? I'm thinking either just rinse the grain bag in the kettle water, or dump the mini-mash wort into the kettle, add a gallon of 170 degree water and run the sous vide for another five-minutes or so.

Any thoughts? Thanks for your help!

 

[RM-MN]

if you don't sparge you leave some sugars behind trapped in the grain bed whether you use your sous vide or not. Drain your mash tun and then sparge with cool water. There is very little advantage to using hot water and since the sugar is not stored withing the grain a simple "pour the water in and stir" will do as much as using the sous vide. By using cool water for the sparge you can avoid tannin extraction as that takes high pH and high temps to extract.

 

[Harleybrew32]

I would drain your wort then rinse with the 170F water. I do AG and do a mash out at 167F then sparge with 170F water. when i do extract mini mash I put the bag in a strainer and then pour 170F water over to rinse the grains.
cheers

 

[Sebastian Weetabix]

Summer of 2019, I found a Polyscience immersion circulator at a yard sale for eighty five dollars. This was a heck of a buy because these units costs around eight hundred bucks!
The reason I bring this up is because the Polyscience units are capable of one tenth degree accuracy during the sous vide cook.
And now, I am finally getting around to a sous vide beer brewing.
I am still working out the exact recipe and procedure to use, but something tells me this is going to be fun!