Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure. Jump in and join the conversation!
You can learn more about the upgrade and new features here.
I built something similar to what was posted. I use a Sous Vide to keep the mash temp and circulate the wort, but if you are doing a multi step or trying to get the temp to 168 the sous vide would struggle, especially when brewing in the garage on a 40 degree day. Lifting the bag allows me to light the burner, keep it on low and help with the temp increase.