zgardener

Recipes 

Is there any way to avoid this?
I use a propane burner with a ceramic coated BK and always get in incredibly thick layer of carbon residue on the bottoms and sides where the the flames come up when I have it cranked up to reach boil.

Is it my burner, my kettle, or is this something that just happens? I'm tired of ruining shorts, jeans, and shirts (not to mention my carpet when I accidentally set it down without a ground cover) with carbon stains that wont come out.

Help! Please!

BendBrewer

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Most likely your burners. I had some cheap burners that did that.

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CarPort Brewery
JCMAC Farms Garden

zgardener

Recipes 

Yeah, this was one I picked up for like $25 at Academy...

lostboysbrew

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post a picture of it......had the same issue until i realized there is a setting on it that allows air to mix and produce a blue flame, and no carbon......

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Lost Boys Brewing Company

Planning:Shadow Chaser Amber, ARRRR P.A., Oktoberfest (Yeast tests)
Primary:
Secondary:
Lagering:
Bottled/Kegged:Hook's Revenge 18.7% IIPA, Cinnamon Witbier, Blueberry Witbier

zgardener

Recipes 

At work now, will try to snap a shot while on lunch tho, I guess I just need to play with the carb on it to get the air mixture right.

SixFoFalcon

Recipes 

Not enough oxygen in the mix. If the mixture is correct, propane burns into mostly CO2 and H2O. If there is not enough oxygen, you get some CO2 and H2O, but also some C and CO. The C is seen as black soot on your kettle, and the CO is obviously a problem if you are in an enclosed area.

Check/adjust the shutter/damper/carb setting. Also check for obstructions (insects, spider webs, debris, etc.) in the air inlet or inside the burner, and check for plugged orifices.

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Primary: Nothing
Secondary: ESB
Kegged:Apfelwein
On tap:Witbier, American Stout, Imperial Stout, Root Beer
Bottled:"Massacreation" Chinook Barleywine, Belgian Golden Strong Ale, English IPA, Cabernet Sauvignon
Next: US IPA