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Old 08-29-2007, 01:44 PM   #11
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I have two of those plastic paddles. Hate them both.
I bought the one when I wanted to go AG. Then the 2nd one I got used with a bunch of other brew stuff.
I used the new one for maybe 30 sec. on my first AG mash and then just set it down and used my long stainless spoon. The paddle was just to weak to mix 24#'s of grain and 7 gallons of water.
It may be fine for a small grain bill and a 5 gallon batch, but I will just stick to the long spoon.

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Old 08-29-2007, 02:24 PM   #12
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I made my own paddle out of hard maple for around $5 it works great and I been very happy with it. My friend calls it the mash paddle from hell...lol


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Old 08-29-2007, 02:56 PM   #13
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I use my large stainless spoon with great success. I use it to break up clumps of grain then stir the mash to evenly distribute the heat. I stir about once every 15 minutes after that.


What glue do you use to hold that together? It obviously must be water proof and heat resistant.

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I made my own paddle out of hard maple for around $5 it works great and I been very happy with it. My friend calls it the mash paddle from hell...lol


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Old 08-29-2007, 03:40 PM   #14
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Quote:
Originally Posted by RichBrewer
I use my large stainless spoon with great success. I use it to break up clumps of grain then stir the mash to evenly distribute the heat. I stir about once every 15 minutes after that.


What glue do you use to hold that together? It obviously must be water proof and heat resistant.
Glue are you kidding? No glue what so ever everything is a press fit. Once hot water hit the wood it seals everything very tight. I never had a problem yet.
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Old 08-29-2007, 03:59 PM   #15
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I bought a miniature paddle from my seafood store, ajd just drilled a bunch of holes in it. Creates similar shearing as a mash paddle.

Cost: $ 6.00

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Old 08-29-2007, 04:31 PM   #16
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And just exactly how much mixing do you all do?

I'm just kind of like "stir stir stir" done....

And my efficiency sucks.

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Old 08-29-2007, 04:36 PM   #17
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With the 10-gallon batches I have been doing recently in the 10-gallon MLT, getting the infusion mixed up well with the grain takes a lot of stirring, so as to get temperature even throughout. I usually stir every 15 minutes or so, my efficiency is very good, usually above the SG by a few points. Using a plastic spoon sucks, plan on buying/building something wood soon so I don't scratch up the inside of the cooler.

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Old 08-29-2007, 05:11 PM   #18
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Quote:
Originally Posted by Damn Squirrels
And just exactly how much mixing do you all do?

I'm just kind of like "stir stir stir" done....

And my efficiency sucks.
I'm curious too.

I only stir the mash when I dough in--I make sure all the clumps are gone and no grain balls are present, never more than five minutes to let the temps even out in teh MLT, then I leave it alone for an hour. I don't ever stir during the saccarification rest. My efficiency (batch sparge) is always above 80%.
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Old 08-29-2007, 05:21 PM   #19
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I originally used my big plastic spoon but it would bend too much so I bought a $5 plastic mash paddle and it's been excellent.

I stir quite a lot during dough-in to make sure the grain is well hydrated and to even out the heat. Then I don't stir again until I start recirculating. I tried the 'stir every 15 minutes' thing for a while but it didn't accomplish anything in terms of extract yield so I just stopped. I'm always over 80% efficiency whether batch or fly sparging.

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Old 08-30-2007, 03:57 AM   #20
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Quote:
Originally Posted by Dude
I'm curious too.

I only stir the mash when I dough in--I make sure all the clumps are gone and no grain balls are present, never more than five minutes to let the temps even out in teh MLT, then I leave it alone for an hour. I don't ever stir during the saccarification rest. My efficiency (batch sparge) is always above 80%.
I'll have to try this next time.
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