For anyone not familiar, sous vide cooking involves immersing foods such as steaks - any many other foods - in vacuum bags or ziplog bags in a heated water bath to cook them very precisely at very accurate temperatures for supposedly great results (Have not tried it yet - I will give it to her on Mothers Day )
The "Anova" (brand name) device is a 900 watt heating element that can be clamped onto a container of water for this purpose. It has built in temperature controller and a circulating propellor and also a bluetooth / wifi app for some level of remote monitoring and control.
At least one person has come up with the idea of using this cooking gadget to better maintain mash temp. control in a picnic cooler.
Seems like a good idea to me and I hope try it (wifey permitting!)
I think I will use it in conjunction with a SS mesh hop bucket in the cooler to keep the grain away from the prop, and also I will stir the mash often for better circulation, but I like the idea. Time will tell how it works.
Just wondering if any one here is familiar and perhaps has experience with this?
I probably will never use it in the actual mash. I might try setting it up in my strike water the night before brewday to see if I can have it at temperature in the morning.