Agitation won't increase your attenuation. In general, outside of
natural convections inside your fermenting vessel, you don't want to
agitate things. Flocculation is based upon having a still fermenter.

If you resort to malt extracts and dried yeast, you'll go back to
buying beer.

Spent 10 years in the brewing industry after I was a homebrewer, and
consulted in Scotland, US, Canada, Zambia.

The heat alone that you need for a proper boil would bring a lot of
danger to your boat. If you are willing to do this to save a couple
bucks on beer, then you might want to revisit some safety rules.

Honestly, research what is available and get some kind of bulk delivery
when you are there. You can order these things online in the UK, and
they're great.

Cheers

Wow:

Home brew on boats.........Lost of stuff to consider, pack, and clean,
and store.
I thinik maybe good rum is a bit more traditional and stores better.

Most the local pacific tropical brand beers I drank was pretty good
considering serving temp was 83 degrees. They seem to have overcome the
no refridgeration problem in the third world.

On the other hand, my last attempt at "home brew" was the late 1980s:

Receipt from a prison ship.
5 big cans of fruit cocktail.
a big chunck of baker's yeast.
garbage can scrubbed well.

Mix stuff in garbage can.
Let work for about 4 weeks. We couldn't wait any longer!
It got the job done.

We had another receipt that called for as much catchup you could steal
but didn't get a chance to try it out, although I was assured it
worked. Or at least he said it did back at Chino.

Bob

Okay, so you made me laugh Bob. Needed that to relax tonight...while I am
sitting enjoying a product of my own homebrewing hobby. Here's to
rrum...:-).

Glenn.

"Bob" wrote in message
ups.com...

Wow:

Home brew on boats.........Lost of stuff to consider, pack, and clean,
and store.
I thinik maybe good rum is a bit more traditional and stores better.

Most the local pacific tropical brand beers I drank was pretty good
considering serving temp was 83 degrees. They seem to have overcome the
no refridgeration problem in the third world.

On the other hand, my last attempt at "home brew" was the late 1980s:

Receipt from a prison ship.
5 big cans of fruit cocktail.
a big chunck of baker's yeast.
garbage can scrubbed well.

Mix stuff in garbage can.
Let work for about 4 weeks. We couldn't wait any longer!
It got the job done.

We had another receipt that called for as much catchup you could steal
but didn't get a chance to try it out, although I was assured it
worked. Or at least he said it did back at Chino.

Bob

wow, Coors Lite doesn't sound so bad after all.

Don't ferment prunus fruits with the pits / stones in them. You will
die.

Have a nice day.