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Mashing and Sous Vide

Monty Burr

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Good afternoon one and all,

I'm a frequent reader but first-time poster. I've cooked all my life and brewed grain mash beers for a couple of decades. I just picked up a vacuum sealer at a tag sale and an idea sprouted in my mind: Have any brewers ever tried to combine a long protein rest mash with a sous vide veal cutlet?

I mash five-gallon batches on my stovetop and I'm reasonably adept at maintaining my rest temperatures for an hour. It seems a shame to waste a 35 pound thermal mass when it could be preparing my dinner.

I'd be interested to hear from anyone who has tried this.

Good beers to you,

Monty Burr

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