Insulation at its easiest!
By floating a solid layer of Ping-Pong balls on the water's surface, you'll simultaneously insulate your bath and help steam to condense and drip back down. The great thing is that ping pong balls conform to the shape of whatever container you're using, you can easily drop and lift bags from the bath mid-cook, and they're completely reusable. I keep about 50 of them stored with the rest of my sous vide kit.
As for drying the balls after use and storing them in between uses, I've found that the balls don't really require drying. Drain them, put them back into the empty Cambro container, and let it sit for about 10 minutes and excess moisture evaporates pretty quickly because the water was already hot from cooking. I store the balls directly in the container, so when I'm ready to cook, all I have to do is add water. The ping pong balls are already there and ready to go.
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