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Boaters can take several steps to deal with Sargasso seaweed: 1. Avoid areas with large concentrations of Sargasso seaweed: Boaters can use satellite imagery and other resources to identify areas with high concentrations of seaweed and avoid them if possible. 2. Slow down and be cautious: Sargasso seaweed can be thick and difficult to navigate through, so boaters should slow down and proceed with caution when encountering it. 3. Clear the seaweed from the boat: Boaters can use a net or rake to remove seaweed from the boat, being careful not to damage the boat or the seaweed. 4. Check the engine and cooling system: Sargasso seaweed can clog the engine and cooling system, so boaters should check them regularly and clean them if necessary. 5. Dispose of the seaweed properly: Boaters should dispose of the seaweed properly, either by composting it or disposing of it in a designated area. They should not throw it back into the water, as this can spread the seaweed to other areas. Follow us for more helpful boating tips and suggestions! #sailingexperience #sailinglife #sailingadventure #boatlife #sargasso
UK Sailmakers’ Head Sail Designer Pat Considine uses BSG Development’s FSI sail analysis program to help fine-tune his sail designs. The FSI program works like a virtual wind tunnel allowing Pat to make sure no section of the sail becomes overloaded, allows him to see how the flying shape changes with trim, mast bend, rig tune across a range of wind speeds. The program analyses how all the components of the boat’s rig and sails work together. In this video Pat talks about how he used the program to advance his sail designs for square top mainsails. At the end of the video analyzing the mainsail shape on the Mark Mills designed Cape 31, Pat said, “Anyone who got a square top mainsail design this year benefited from the Cape 31 study. It helped improve the group’s designs for square top mainsails.” This is just one more example of the technical tools UK Sailmakers uses to ensure our customers get the fastest sails possible.