The Anova Sous Vide Immersion Circulator is designed for… Sous Vide. The gist of that cooking method is vacuum sealing food and then boiling. It’s supposed to be amazing, though I’ve never tried it.
Anyway, this Immersion Circulator is 1,000 Watts, heats 4 to 6 gallons of water to 99 deg C (nearly boiling), has a touch screen control for both temp and time (either F or C) and has a built in recirculating pump for keep consistent temps. Everything that goes into the water is stainless steel, and it can be disassembled for cleaning.
This isn’t a budget sort of a unit. With a little work and ingenuity you could combine an STC 1000, A heating element, a high temp sous vide pump, A GFCI Outlet, some wiring and a prodigious amount of caution!, Water + Electricity = Danger. Be careful. if you don’t know what you’re doing someone who does, and come up with the same sort of functionality.
Also, there are some unknowns. This clamps on the top of the kettle. It also has a minimum and maximum water level. What does that equate to in volume? Don’t know.
At the very least… (with the right size kettle) this would work for getting strike water up to temp and keeping right at temp. IF the guard doesn’t get too hot… Could it possibly work for small batch BIAB? IF that did work, it would be pretty amazing because you could keep your mash right at temperature and do step mashes.
Has anyone used this or a similar setup for brewing – either prefab or DIY? If so, let’s hear about it. Beyond that… what do you think?
Anova Sous Vide Immersion Circulator – 120V Circulator Cooker (Black)
Also… Here’s is the manual for the Anova One
Hands On: 1000 Watt Heat Stick with Temp Trial
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