|Topic Review (Newest First)|
|08-17-2011 10:12 PM|
B-Brite and C-Brite ($3-4 a sm. tub) clean and sanitize and are made for food/restaurant use.
1tsp. per gallon (warm or hot if possible) of water and let it sit, cleans all debris.
I also use the blue tablets (forgot the name, NuFoam? or something like that for $6-7) they use in Bar sinks (blue sink) that kills anything living.
Anyone in R.I.? I have a new batch of Blueberry Merlot done!
|08-17-2011 10:49 AM|
|TampaCat22||I've never brewed on my boat before but I do brew often and recently I started a business selling small brewing kits that would be great for the small spaces, it is called CraftaBrew.com and I sell kits that include everything you need to start brewing (including an instruction book) for $45. It is a great alternative to a Mr. Beer kit that will actually make great beer. Just thought I should post it up, thanks!|
|01-24-2010 03:19 PM|
Originally Posted by jstark View Post
|01-24-2010 03:14 PM|
Originally Posted by sailor50 View Post
|01-23-2010 03:37 PM|
Not trying to second guess ya. Yes, I've had beer in secondary as long as 4 week, tops. Guess I was just shocked about six month thing.
12% alcohol is a good achievement. Here, bout 10% tops thus far. Been a few years as well.
41' boat sounds awesome. An extended trip sounds even more so. Have a great trip.
|01-22-2010 10:38 PM|
|sailor50||If you are still living aboard, have access to the dock water to add bleach, to wash the containers, then you can make wine, beer, etc., It must be cultivated in a very sterile environment as it is a culture.|
|01-22-2010 10:36 PM|
I don't post much, I guess its just because too many opinions make for unfriendly conversation, or I guess I have been busy for the last few months/years.
my personal philosophy is, when receiving advice, it is best to think about how much you paid for it and apply common sense.
so if you like what I have to say, then listen, if you don't then at least you didn't pay too much for it.
thanks for the welcoming words, I would raise a pint to you, but it wont be ready for a couple of weeks.
|01-22-2010 10:22 PM|
filthywhore - this is the first time I've seen your username. Well played my good man. Well played.
I lift my beer to you.
|01-22-2010 10:17 PM|
I have brewed a few beers that recommend leaving in the secondary for at least four weeks. I have heard of beers which need to stay in the secondary for longer, but none as long as six months. what I would do is take a little into a glass while transferring to the keg and taste it. if it tastes good finish the transfer and carbonate.
Carl, I wish I had the space to brew all grain, but I only have a 41' boat. but you should try to leave you beer in the secondary fermenter for longer. not only does it serve to finish the fermentation, but to mature as well. I have a friend who we brew together, we made a Belgian ale with a alcohol level around 12%. my buddy just waited until the activity stopped, the beer had a harsh alcohol taste and burned going down. I allowed mine to mature in the secondary for three weeks longer and turned out smooth and dangerous ( did not taste like it was 12%). dry hopping adds allot of flavor and needs to sit in secondary for longer.
right now we are in a marina getting our boat ready for an extended trip, but when the time comes, I will be ditching my current fermenter set up and going with a 6.5gal conical setup I described in a previous post.
my thoughts are, as long as the beer is good, you must be doing something right.
|01-22-2010 06:43 PM|
Wow, never fermented in a secondary that long; usually only until the yeast quits popping, then no more need to keep in secondary fermenter. It won't get any better from there. So, I usually ferment in primary bucket for a week, then transfer out the beer into a sanitized secondary fermenter (leaving all the sludge behind) and let her go until there's no more action.
Then, I put in a sanitized keg and put under CO2 pressure, and let it get happy for a couple of weeks, 1 week minimum.
I'd be interested in hearing how your batches are doing jstark. I've kept kegged beer for up to a year under pressure, and it was still good, actually quite good.
It was a Black Butte Porter clone.
Normally, beer doesn't last that long around here.
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