Sous Vide Beer me

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"The whole goal is to heat the mash to a precise temperature, and hold it there for the hour long duration, and this is exactly what sous vide does best."

Well ****! Ever have one of those eureka why didn't I think of that moments?!?
 
Hey, most of us don't even think of ...

...heating it in a thick pot to the temperature you want, then stuffing it in the damn oven, possibly set with the help of a thermometer...

when something has to be held at a specified sub-boiling temperatures for a while :)
 
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