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  Topic Review (Newest First)
08-17-2011 09:12 PM
MacGyverRI 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 09:49 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 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 02:19 PM
Originally Posted by jstark View Post
I've had 2 in secondary for over 6 months from putting off bottling.

Also, any risk in leaving a batch in secondary for that long?
Yes, of course there is risk in leaving any beer in the fermentor too long. Contamination, for one. Autolysis for another. Of course, many (big) beers do well after extended aging, but that is after they are packaged, not in the fermentor.
01-24-2010 02:14 PM
Originally Posted by sailor50 View Post
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.
Why use bleach when there are food-grade sanitizing products readily available?
01-23-2010 02:37 PM
carl762 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 09:38 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 09:36 PM
svthefilthywhore 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 09:22 PM
smackdaddy 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 09:17 PM
svthefilthywhore 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 05:43 PM
carl762 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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