Boil in basement: bad idea?

nbspindel · 10-16-2009, 10:23 PM

You see the question. The details are:

-i'm brewing, or will be brewing in the near future, in a keggle, 10 gal batches.
-using a turkey fryer, no high pressure propane, just bottled propane.
-7ft ceilings, but very open (about 15ft wide, 50 ft long) basement.

i only worry about 2 things. 1. the heat on the beams, 2. the CO2 buildup.

i figure i can install an aluminum vent hood wide enough to catch the rising warm CO2 and insulate between the vent and the beams.

does this sound unsafe? its difficult to transfer 10 gallons of wort from the porch into the basement in a keg alone, without killing myself. and it would be easiest to have the entire setup in one location, no setup and breakdown. Thanks for your help.

**rod** · 10-16-2009, 11:09 PM

i am far from an expert - but from all the reading i have done - unless you have an exhange of fresh air - propane burning inside= death from c02 poisoning

mosquitocontrol · 10-16-2009, 11:12 PM

Bad Idea. Hands Down. Think of the amount of time you will have the turkey fryer going in an enclosed space. A garage with the door open halfway would be as close as I'd be willing to play with my life.

Reedwalker · 10-16-2009, 11:15 PM

I'm by no means claiming this is safe for you but....

I have a 32 qt Turkey Fryer, I do 5 gal boils in the basement. Sometimes I put a fan in, sometimes I don't. I've done this at least 5 times with no apparent ill effects. There have been no complaints of headaches or any other symptoms of CO or CO2 poisoning. My CO or CO2 alarms have never went off.

Orangevango · 10-16-2009, 11:17 PM

CO poisoning is like wu tang clan...

It aint nothing to **** with.

sea2summit3 · 10-16-2009, 11:18 PM

Quote:

Originally Posted by nbspindel

does this sound unsafe? its difficult to transfer 10 gallons of wort from the porch into the basement in a keg alone, without killing myself. and it would be easiest to have the entire setup in one location, no setup and breakdown. Thanks for your help.

I don't think there would be a huge concern with your rafters unless something went wrong. However, without adequate (and I would say active) ventilation, it sounds unsafe. CO2 is heavier than air, and in the absence of a draft in your basement, it will pool. The turkey fryer will probably also be putting out CO. I'd look carefully into a ventilation system that was properly engineered to the turkey fryer if I were to brew in an enclosed area. If its worth the cost of doing this, go for it. Don't take the chance on your safety though!

**beerthirty** · 10-16-2009, 11:23 PM

If you want to install two active duct systems its doable. You would need one for the CO and CO2 emmisions close to the burner and another to vent the gallons of moisture from the boil. The moisture would be as bad on the rafters and insulation as the CO would be on you.

sea2summit3 · 10-16-2009, 11:41 PM

Quote:

Originally Posted by Reedwalker

I'm by no means claiming this is safe for you but....

I have a 32 qt Turkey Fryer, I do 5 gal boils in the basement. Sometimes I put a fan in, sometimes I don't. I've done this at least 5 times with no apparent ill effects. There have been no complaints of headaches or any other symptoms of CO or CO2 poisoning. My CO or CO2 alarms have never went off.

CO2 is considered dangerous at 5% by volume. I've been trained to test and monitor various poisonous gasses in my previous job and was amazed how easily it can reach above those volumes. High levels of either CO or CO2 can be fatal within minutes... I have seen it happen, and depending on where your detectors are placed, they might not pick it up in time. And generally anything that negatively affects the brain can cause lethargy and confusion, making symptoms more difficult to recognize. I'm not trying to rain on your parade, but please think very carefully about what you're doing! You might be fine brewing a hundred batches like you've done, but all it takes is one variable to change. Manufactures warning labels are not lying! Cheers!

bronzdragon · 10-16-2009, 11:58 PM

I wouldn't do it unless you had a restaurant quality ventilation hood installed. Otherwise, I'll just repeat what's said above.

~r~

nbspindel · 10-17-2009, 12:16 AM

fully understood and appreciated. rather live to brew another day, right? maybe i'll see about a longer hose to pump wort from keggle on porch through the wall to the CWC in basement (about 10 ft maybe) and straight into the primary. that might just leave a bit of beer in the line to be discarded.