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Old 08-30-2007, 05:04 AM   #21
perry
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Are you guys adding water to the grain, or adding grain to the water? I've found that if I heat the water and then add the grain, stir it in, rather, then I don't have clumping and I don't have to stir nearly as long. (I'll add that I mash and lauter in a modified keg so if I lose some degrees I can easily heat it up). I humbly admit that this is probably something that everyone has thought about or played with...

Also, I think for a five or ten gallon batch the mash paddle is silly. A few weeks ago I couldn't find my 18 inch ss spoon so I grabbed an old axe handle from the woodshed and used it... no noticeable difference, except that the axe handle felt better in my hand than a mash rake or the spoon....

cheers, p

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Old 08-30-2007, 11:30 AM   #22
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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.
A good stir when adding the grain, a good stir when at 20 mins, then at 40 and then another at 60, mash out, let it sit, run off.

But maybe that's why I loose so much heat, I thought stirring was part of the reason my eff went up but maybe next time I won't give it death.
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Old 08-30-2007, 12:08 PM   #23
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I don't have one either. I simply use a Stainless Steel slotted spoon that I normally use in the kitchen.

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Old 08-30-2007, 01:41 PM   #24
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I too use a stainless steel slotted spoon.

Since moving to steam infused mashing, I've had to stir the mash a lot more when the steam is on to even out the hot spots. Perhaps a paddle would be a better tool for this.

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Old 08-31-2007, 12:47 AM   #25
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get with the program kids...stirring is for those that don't own a drill
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Old 11-08-2007, 02:31 PM   #26
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Thanks for the posts!

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Old 11-08-2007, 03:56 PM   #27
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Why buy one? I made mine for around $4 bucks.

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Old 11-08-2007, 04:02 PM   #28
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5 bucks, 4 bucks, next post it'll be 3 bucks

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Old 11-08-2007, 04:11 PM   #29
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You don't need a mash paddle if you're doing 5g batches. Even if you do an occasional 10g, you'll be fine with a 18+ in spoon. You really only need to stir enough to completely wet the grains, and again when you batch sparge. My recommendation is to buy the 21" ss spoon here: http://morebeer.com/search?search=spoon I have it and have had zero problems. It is long enough to reach the very bottom of a keggle and still stick out some. I plan on notching it at 1 gal increments and using it instead of sight glasses that can break/melt/cost money.

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Old 11-09-2007, 12:19 AM   #30
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I made mine out of a scrap piece of oak a Jigsaw and router.

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