[BrewBama]

I am thinking about getting a mash paddle. The spoon I use has no slots in it so I am wondering if it is doing its job of breaking up dough balls correctly.

What do you use? Why?

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[denny]

I've used a long metal spoon for years.  And a LOT of batches!  It's so effective that I've never had any desire to change.

[HoosierBrew]

Same here, a 24" metal spoon. Gets in the corners of the cooler much better to break up dough balls and mix.  My paddle is mounted on the garage wall for decoration.   

http://shop.greatfermentations.com/product/stainless-steel-spoon-21-inch/basic-winemaking-equipment


EDIT - I also like it because I get two uses out of it - to mash and to stir the kettle for whirlpooling.

[Wort-H.O.G.]

i use a plastic paddle. for no other reason then thats what i bought when i started. doubles as my gallon  marker also.

http://www.morebeer.com/products/plastic-mash-paddle-28.html?gclid=CPb0h8_D88MCFQaQaQodsJ0AEw

[Alewyfe]

I have a kitchen wire dough whip thing that I jammed into a piece of PVC tubing. Does a great job of busting balls.....in my mash tun.

[mabrungard]

I find that if I add the grain slowly and mix thoroughly as its added, there is virtually no chance of creating dough balls. I do use a long-handle, plastic spoon that doubles as my volume measuring device. After seeing that plastic paddle that Ken mentioned, I'd say that might work better than my spoon. But after 15 years, I've only broken one spoon.

I do have a paddle made out of a piece of 1x4 Alder wood that I carved a handle into. That is only for my whirlpooling, since my small-headed spoon didn't enable me to get the wort spinning well enough.

By the way, I saw a video with German brewers using their big wooden mash forks and they were mixing the mash more like the way a Venetian gondolier paddles and not like a canoeist paddles. Of course, this was in a great big mash tun.   

[coolman26]

I use a commercial whisk.  It is 24" and really like the way it mixes.  I did use my paddle that my wife got me several years ago.  I liked the paddle, not sure I'll change though.

[erockrph]

Same here, a 24" metal spoon. Gets in the corners of the cooler much better to break up dough balls and mix.  My paddle is mounted on the garage wall for decoration.   

http://shop.greatfermentations.com/product/stainless-steel-spoon-21-inch/basic-winemaking-equipment


EDIT - I also like it because I get two uses out of it - to mash and to stir the kettle for whirlpooling.

Same here. I got the same spoon from Northern Brewer or Midwest Supplies, I think. I use it for everything from stirring the mash, whirlpooling, spooning hop gunk out of my filters, mixing in priming sugar, and so on.

[brewday]

I've always used that 24" spoon and a cooler - never had dough ball issues.

[reverseapachemaster]

I have a metal slotted spoon out of the kitchen that I use with my small batch system but I have the long plastic spoon they sell at homebrew shops for my larger system. It's what came with the starter kit I got when I started brewing and it hasn't failed me yet. It's particularly good at mixing up the grain that gets stuck at the bottom rim of the cooler and under the manifold.

[Jeffinn]

I use a commercial whisk. It works really well!

[majorvices]

If you ever actually use a paddle you won't want to go back to the spoon. I have 2 medal spoons and one nice stainless paddle and when I do my small batches I always prefer using my paddle. It just has more mixing power.

[TMX]

I got a 21 inch basting spoon from a restaurant supply store for about 4 bucks works well but a large whisk...that might be next

[majorvices]

I don't see how a whisk can be better than a spoon or paddle. I don't use a whisk to stir my soup or chili. You can't pull up from the bottom with a whisk to disseminate hot spots. t seems a whisk is a terrible way to stir and mix.

[TMX]

Your soup and chili have large amounts of clumped flour?

This is where the whisk would excel. I recirculate so hotspots are not an issue in my system but with a whisk you certainly can pull and balance temps if you use it right.

Not saying there is a right or wrong way or a right or wrong tool for this job. Just trying to show how a whisk is a valid option.

Cheers

T