BBKing

Recipes 

I just gave up with my "dry run" with my AG setup.

I had planned on boiling in my 15.5 gal keg using my Bayou Classic SP-50.

Two issues:

1. I put the flame as high as I was comftrable with. Even though it wasnt maxed out I had flames coming out of the burner and running up the side of the keg. Needless to say this made me very uncomftrable.

2. After an hour of turning up the flame as I became comfy, to the point that it was almost maxed out, I had a whole 30 degree increase in temp.

Anyone have any experience with the SP-50?

Do I need to grow a pair and drag this thing out in the middle of the yard and let her rip and just be cool with flames shooting up the side of the keg?

I'm honestly pretty disappointed, as I expeceted the flame to be a little more controlled with this unit. Opposed to some huge ol flame blowing as the wind takes it.

Sorry, this post is rushed...SWMBO is keeping the baby boy occupied as I type. Feel free to ask any questions you may have.

But HELP!

__________________
Black Sheep Brewery
Untamed and unapologetic

o4_srt

Recipes 

Stand back and Let er rip, you're not going to melt your keg.

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Facebite Brewing

Conditioning: Muddy Paw Nut Brown Ale, Jump The Fence Independence Cream Ale

BBKing

Recipes 

Lol point taken.

However, is it normal to have flames shooting 5-6 inches up the side of the keg?

__________________
Black Sheep Brewery
Untamed and unapologetic

o4_srt

Recipes 

When I have my burner running full bore, which is only when trying to reach boiling, or heating mash/sparge water, flames shoot up a good 3" around my 30 qt pot. Has never caused any harm. I just push the side of the pot with the ball valve against the burner stand to keep the flames off the valve.

__________________
Facebite Brewing

Conditioning: Muddy Paw Nut Brown Ale, Jump The Fence Independence Cream Ale

BBKing

Recipes 

Alright, that makes me feel better.

Guess tomorrow I'll put on my big boy pants and "let 'er rip". Thanks

__________________
Black Sheep Brewery
Untamed and unapologetic

lumpher

Recipes 

yep. the more the flame rips, the faster it happens. metal don't melt

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

Puckhead

Recipes 

While doing my first AG this past weekend the paint cooked off the burner first leaving quite the sent and some smoke in the air after 15 minutes when it finished it was fine. Swmbo was freaking but a usual I told her to call down and go inside " invade I blow up the keg" haha

Sent from my iPhone using HB Talk

lumpher

Recipes 

most fryers are painted non-heat-proof black. a few minutes of flame cures that dumba@@ maneuver, but stinks.

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

BBKing

Recipes 

Yeah, I still smell. SWMBO is sitting across the room from me at the moment.

__________________
Black Sheep Brewery
Untamed and unapologetic

RighteousFire

Recipes 

the less red/orange and the more blue the flame the better. you need to find a happy mixture of air/propane to create a nice blue flame that wont put itself out.

Blue flames are much hotter than red/orange flames. and more efficient.

__________________
Primary: Cascadian APA (BBR/BYO Experiment)
Lagering:
Kegged: American Nut Brown Ale, Dusseldorf Alt
Bottled: Blonde Ale
Next Up: Belgian Golden?, Coconut Porter, Saison, Some kind of fruit beer, more delicious Stout, more IPA, more Blonde Ale, more Stout, Cascadian APA

Cheers.