making my mashpaddle

[tchuklobrau]

Well after 3 hours last night of trying to research my question I have decided I need a new computer. However brewing is more important. So will post my question here and hope to get the answers I want.

While it appears that red oak and poplar have been used for paddles has anyone had any adverse affects from them( poplar being soft wood, and oak having the grain pattern it does lots of divits and recesses).

Is the general concensus to leave the wood natural? No finish of any sort? lindseedoil? thanks

 

[Varroa]

Most wood is naturally antibiotic in nature. However, making sure you keep it clean is also important. Stick with the oak and leave it o-natural. If you add oil to the wood there is a chance it will get in your brew and that will kill your head retention.

 

[bbognerks]

I just made one out of Walnut.

 

[Duckfoot]

Used maple for mine and gave it a light coating of block oil once... No problems...

 

[TheBeerNerd]

I used red oak. No problems with the grain. It cut very easily with a jigsaw and sanded well with a dremel. The wood is very smooth.
Sealed with cutting board oil (pretty much just mineral oil.)

 

[theschick]

I just did mine out of oak, no oil.

 

[shutupjojo]

I do hardwood flooring for a living and White oak would be my first choice
because it is much denser than red oak , more bug and moisture resistant, and tighter grain.
Thats why they use it for barrel making.

 

[FishFace]

Red oak is porous. White oak is not. White oak is the preferred type of oak for use is fluids (coopering). You can't get red oak to seal with out help.

In regard to a paddle, probably doesn't matter. I like the taste of white oak over red.


Red oak, does have high tannic acids, which will kill, but if you look close at piece of plain sawn red and white oak you will see the difference in porosity.

 

[mabrungard]

Don't forget that you can boil the new paddle for a while to help pre-leach any tannins. That should protect the mash.