alpo

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BrewTaster

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Me too, thats a great idea!

ifishsum

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I too think this is your problem. The liquid in the bottle should generate the same amount of pressure at 1/3 that it does at full (assuming the same temperature of course). Because of the high rate of burn it's probably starting to freeze the liquid and stop the pressure. Once the tank is warmed back up I bet you could fire it off again and burn the rest.

I once had a guy change a valve on a large propane tank that was almost full - he attached a huge burner to it and ran it until it froze the liquid, then quickly changed the valve before it had a chance to thaw and start making pressure again.

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"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
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ohiobrewtus

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GO BUCKS!

Epic indeed! Looks like it was one hell of a day.

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HöpHëd Brewing

Saccharomyces

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Yeah I live right behind Park Crest Middle School off of Black Locust and Pfennig.

Shameless plug, I bumped the other thread, this beast went from 1.102 to 1.014 and is on the second week of dry hopping now. OMG OMG OMG gravity sample is so good. Like, OMG!

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Dos Amigos Brewing

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Saccharomyces

Recipes 

Forgot to bump the thread, the partigyle beer I made from this was epic too, the recipe came out so good I went back through my notes and posted the recipe in my dropdown. I will be re-brewing the smoked porter this fall, and I'll probably cry when the keg kicks.

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Dos Amigos Brewing

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Braid

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I find shaking the tank when it get to about a third full help also! You can hear the flame perk right up.

saq

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Nice, reminds me of when I brewed hopinator
I have my propane tank a little bit closer to my burner than you, so a LITTLE residual heat transfers that way. It also helps that its in a smaller area so the wind doesn't get to it. Its also in full sunlight, which in AZ might as well be a bottle blanket for metallic objects

Also, even if you mash at 1.25qt/lbs, a little bit of fermcap does wonders to making those dough balls break up! Seriously is there anything fermcap doesn't improve related to brewing?
Improves starters - no boilovers and lower krauzen buildup
Improves mash by helping brewing salt dissolving as well as breaking of dough balls
Improves boiling by reducing hop oil loss (improved hop utilization) / protein expulsion and no boilovers
Improves fermentation by less expulsion taste and head retaining proteins

Laughing_Gnome_Invisible

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So, what do we call you? Blue shorts guy?.....Mr Baggy pants? Shiny pot dude? .......The choice is yours! (Not really, you will always be Blue Shorts Guy)

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The magic talking snake is dead, and the meek shall inherit the Earth.....If that's OK with everyone.