I started a full volume mash at 156 - I used the Sous Vide probe to adjust the mash
I moved the mash to another vessel and I did a full gallon "batch sparge" - dumped 170 water in and let it sit for 20 -30 minutes - I did take a gravity sample of what I added back to my wort - the second running came in at 1.040 - which gives me an idea for the next time I brew. Kinda like a parti-gyle where I add a little fresh grain and brew up an additional 3 gallon batch.
12 hours in, little activity. 6 hours later - I have a decent krausen started - no CO2 production yet, so it is still reproducing. Fermentation temp is set to 60.
I will cold crash on April 13 to 34.
Previous batch ended up at 1.006
After 2 days, I am ready to transfer to keg and set pressure to 12 psi.