Well as i said in the first post i use a piece of brolen wooden curtain rod
I have used this to mix every mash i have bone but i just dont think it cuts the mustard, let alone the mash.
I am kind of atached to this useless stick that fails to break up dough balls and wont evenly mix the mash to get a even temperature.
It has made me some prize winning beers but its a mash paddle i want to win (i wont get too cocky, just being positive
) so its a mash paddle i have to make to get that little bit extra.
I kind of feel i am missing a little bit on a few fronts.
the mash: (doughballs, inconsistant temps, up to 2 or 3 deg difference depending on where u stick the temp probe and getting the grist to the perfect consistancy.
the paddle:....... you will see the pic, it is like a horny goat in a paddock full of cows, it just aint going to happen
the boil: my little 3 ring burner that only gives me 2.5 to 3 liters / hr evaporation and half a rolling boil is soon to be history. I have a 130 000 BTU mongolian burner on its way from G&G (they look so cool too)
have been doing a lot of reading on mashing techniques too and have learned a lot so far.
Will see how it all pans out but this stick is going to have to be hung from the wall.
I might start a colection of mash paddles, as i update them they will take their place on the wall to watch over the brewery
mmmmmmmmm SS mash paddle or timber mash paddle.
mow thats what im taliking about dreamboat!!!
might have to design a SS frame with some course SS mesh as a center, course enough for the mash to flow through fairly easily but fine enough to rouse any gastly dough balls.
MMMMMM i did see a slab of SS plate, plenty of pipe in the steel rack. break out the plasma and the tig
here i come
cheers all