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I want a nice wooden mash paddle. Any ideas of where to find a good one here in NZ. I am in Chch if anyone knows of somewhere local to pick one up?
I could resort to making one myself I guess, but I have hardly had time to brew, let alone to manufacture a paddle.
I have a 40L chilly bin that is a mash tun, so it needs to be a decent size. Maybe 70cm or so at a minimum?
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I saw some paint stirrers in Guthrie Bowron the other day that might work. They were a basic wood paddle, may have been a bit small for what you are after but might be worth a look.
I've got hold of an old wooden canoe paddle I'll cut down and drill a few holes in. 15 minutes work and sweet mash paddle at the end of it. I've seen them around on Trade Me for nix.
I know its not ready made - but a reasonably quick job and they look the biz too.
Now that sounds like a cunning plan. Off to search tardme for a paddle!
Good luck - post a pic when you're done if you can - I'll do the same. We don't tend to show off our custom paddles in these parts like felllas on the yank sites do. Probably could be said of a few things that couldn't it.
Mate - they're funky in a retro toast rack kind of way!
Nah I found it in the back of a blue phone booth....
I agree Ralph make it a decent length and decent handle on it I lost track of the number of bent/broken large spoons and other assorted kitchen utensils I destroyed before making these.
You can go to your local food store the ones that are focussed on supplying the food service industry, they have large wooden stirers for big arse mother pots. Would work well or you could just use a cordless drill and a paint stirer!
Mike. Regarding the cordless drill + paint stirrer. Is there not a chance of introducing quite a bit of oxygen if using something that thrashes about that much? I think I remember reading about hot side wort aeration being something that can introduce bad flavours to beer through oxydation?
Forsure you can get hot side aeration, but thats where the skill and carefullness of the brewer comes along. Aeration during wort production is a motherfucker and you don't really know its oxidised till post fermentation, dont gentle gentle and no splashing thats one of the keys.
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