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All Grain Videos 1-8 fairly good info

Started by Dave Savoie, February 18, 2011, 03:02:31 PM

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Dave Savoie

February 18, 2011, 03:02:31 PM
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Dave Savoie

#1
February 18, 2011, 03:04:27 PM
[youtube:3uvw0jcw]http://www.youtube.com/watch?v=AqMbSoPweew[/youtube:3uvw0jcw]
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Kyle

#2
March 08, 2011, 10:55:55 PM
These videos are good for the most part, but NEVER use propane indoors, as the carbon monoxide generated is toxic and it has nowhere to go.
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On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

Dave Savoie

#3
March 09, 2011, 09:15:44 AM
Yeah I agree unless you have and industrial vent hood Id say NEVER DO WHAT HE IS DOING as far as the propane burner indoors
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JohnQ

#4
March 09, 2011, 09:56:54 AM
I wonder what the difference is between using a stove top that burns propane, and the large burner that comes with the turkey fryers...aside from size.
We cooked with a propane stove for years, loved it, 2nd best to induction.
It's not like the stove was equipped with any kind of special venting or more efficient burning system.
I know it's always recommended that you don't run these indoors, but I'd like to know how they differ from the burners that are incorporated in the stove tops, or for that matter in the stove that was in my travel trailer that I lived in for many years as a young guy, and the propane lantern that I lit the room with.
We always had normal ventilation, but nothing special.

I wonder if it may have more to do with the intense heat that is being generated by a burner that size being a fire risk?

JW
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I'm on the 12 step program...
I'm on Step 1 - I've admitted I have a problem...and if you're reading this, so do you!
On Tap: 1. MT; 2. PartiGyle Barley Wine; 3. MT; 4. MT; 5. Obiwan Kanobe 6. Pollen Angels TM Base; 7. MT  8. MT
Visiting Taps:
Travelling: Vienna Pale @ RB's; NB55 @ Fakr's
Recent Visitors: CMC Graham Cracker Brown, Fakr's Warrior AGDTDiPA; Brew's SNPA; Brew's C^3, Fakr's Stout
In the BH's: 1. Empty 2. WW, STILL! 3. Empty
Aging: Lots and Lots of Mead for Samples

Dave Savoie

#5
March 09, 2011, 10:28:55 AM
its a matter of the BTU'S an average stove top is between 5000-9000 BTU per burner and these are efficient burners but a turkey fryer or jet burner can be upwards of 75000 BTU and they are not efficient therefor producing way more carbon monoxide than a stove top
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Thomas

#6
March 09, 2011, 01:39:56 PM
Speaking of vent hoods, there is a perfectly good, unused laminar flow hood outside my office that is up for grabs. Perfect for working with microorganisms in a sterile environment. If I have more room in my apartment I would take it.
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