After a semi-successful brew last weekend with the sous vide setup, I altered a few components to try to get a smoother and more efficient process. Today's setup included: 19 quart plastic bin Anova sous vide cooker 3 gallon pot Instant Pot sous vide cooker Mesh basket made by Arbor Fabricating for the PicoBrew Zymatic 4 gallon kettle Two one-gallon plastic pitchers My goal for today's brew was to see if I could improve on the efficiency of the previous brew while also making brewing and cleanup easier. I also wanted to see if I could create something like a Belgian style Dubbel with intense dark fruit flavors. I'm calling it a Pseudo Dubbel because it mixes Belgian yeast, candi syrup, and Special B malt with British hops, British malt, and Viking Malt from Finland. The Viking Pale Ale malt gives us a somewhat European base. Special B and D-90 syrup should provide some dark fruit flavor. Caramel 120L should also provide some dark caramel and dark fru...