Beer Forum

Can one of you guys or gals that made their own mash paddle tell me how they did it and if they used any type of finish on it?

Thanks,

Rob

Here's my homemade mash paddle. It's made from a solid peice of oak. It's 36" long and 4" wide and 3/4" thick.

I intend to finish with polyurathane, but have not gotten around to it. I cut it out with a jig saw using a straight edge clamped to it as a guide for the longer straight cuts. Nothing extra spectactular, but it is functional.

Hey, thanks rich... simple works for me.

Rob

rich wrote:Here's my homemade mash paddle. It's made from a solid peice of oak. It's 36" long and 4" wide and 3/4" thick.

I intend to finish with polyurathane, but have not gotten around to it. I cut it out with a jig saw using a straight edge clamped to it as a guide for the longer straight cuts. Nothing extra spectactular, but it is functional.

If you have a router (or can borrow one ) a 1/4" round over bit would make it real nice...

If you have a router (or can borrow one ) a 1/4" round over bit would make it real nice...

Actually I do. I have a fully operational wood shop, with a router table. Unfortunaley 16 hour work days have kept me from finishing this paddle. As a matter of fact this paddle has never even been used.

The original design was to have hops leaves scroll sawed out for the holes and as carved appliques going up the handle. I've not done anything of consequence in my shop in years because of work. Maybe in another life (after retirement).

I've used a variety of mash paddles over the years and have one made of maple, walnut and cherry that my brother-in-law made me. The wood components are dry fit and use dowels. I never seal the wood with anything.

However, these days I have found something different to use that works VERY well. It is a commercial mayonnaise whip. It leaves no dry dough balls whatsoever! It's made of stainless steel, has a sanitary sealed handle, and is about 4 feet long. I picked it up at a restaurant supply store.
Here's an example:
http://www.foodservicedirect.com/index. ... Whips_.htm

Tundra45 wrote:I've used a variety of mash paddles over the years and have one made of maple, walnut and cherry that my brother-in-law made me. The wood components are dry fit and use dowels. I never seal the wood with anything.

However, these days I have found something different to use that works VERY well. It is a commercial mayonnaise whip. It leaves no dry dough balls whatsoever! It's made of stainless steel, has a sanitary sealed handle, and is about 4 feet long. I picked it up at a restaurant supply store.
Here's an example:
http://www.foodservicedirect.com/index. ... Whips_.htm

That's an awesome idea!

I like the mayo whip idea but I bet I can cut one from maple or oak cheaper.

Thanks guys,

Rob