Brewing system used as sous vide

(Frank) #1

I wonder how big a piece of meat I could sous vide in this 20 gallon brewing kettle? I’m going to find out this upcoming spring when the weather warms up again.

image
515D82C8-DE71-42FA-81E1-49126882CA70.jpeg3024×4032 1.78 MB

(Running from stupidity) #2

You might need a couple of circulators for that volume :wink:

(Frank) #3

How’s 7 gpm with a 5 m max head? That little pump is a machine.

(Running from stupidity) #4

How’s the temp control on it?

(Frank) #5

+/- 1 degree. I can hold 18 gallons of mash within 1 degree for however long I want.

(Frank) #6

This is the app interface for the controller.

image
E8CCBA41-4E32-4E9F-A049-FC65A93F17DB.jpg2048×1536 243 KB

(Running from stupidity) #7

Sweet. Gonna be fun, then :slight_smile:

(Frank) #8

I think so. I’m not brewing beer nearly as much so I may as well put it to work.

#9

RIMS or HERMS?

(Todd Allen) #10

Pork belly porter? Sirloin stout?

(Frank) #11

Neither. Brew in a basket single vessel. Similar to the passive brew in a bag method but with a stainless basket, 5500 watt element and recirculation.

#12

Nice, wonder if you could leave a Costco standing rib roast in the cryovac bag and just toss it in at 130?

(Frank) #13

Sure could. Probably 3 or 4 of them actually.

(Bunny) #14

Wow! Neat idea!

#15

I’ve been using my sous vide to do the mashin while brewing, so why not use the equipment other way around…