brewing Indoors with Propane

[BSD_Glass]

another problem with propane indoors is that, unlike natural gas, propane is heavier than air and will pool in a low space if there is a leak. This is why basements and propane are scary. If I was going to brew in an outdoor shed, I'd run a hard plumbed line (with interior shutoff where it enters the building, that you actually shut off when not actively using) through the wall and use/store the tank outside. This way, If the tank leaks, it's leaking outside and no harm no foul to the building.

Firemen REALLY don't want to go near a building that has a propane tank (bomb) in it if there's a problem (like a fire you want them to put out.)

With proper ventilation, forced air out and correctly placed intake and my tank outside, I'd be FINE using a propane stove inside to brew.

BSD

 

[jd3]

I don't necessarily disagree but wouldn't you agree that 30 gallons of flaming peanut oil is the cause, not the propane?

LIke I said, I have been on fires involving turkey fryers with NO oil involved.

A normal turkery fryer can and will tip over. If you think you are invincible to accidents, you're just waiting to be a patient of mine. If people can tip over candles and start fires, a jet engine of a turkey fryer can do the same thing...


And 30 gallons of peanut oil is kinda a lot....

 

[devils4ever]

I brew in my garage all the time. But, I do it near the doors which are wide open. Also, like others have said, propane is heavier than air so it will sink to the floor. My garage doesn't have any low windows or doors. The door to the house is about 4 feet above the garage floor. So, be careful.

 

[overflow]

I'm not a chemist, but when using propane, Carbon Dioxide (Co2) should be your primary concern over Carbon Monoxide (Co). While both are generated, I believe much more Co2 is generated than Co. It is denser than air and as such displaces the surrounding air (from the bottom up.) Lots of ventilation and a Co2 and you should be ok, but I wouldn't recommend it.

 

[BrewerinBR]

A normal turkery fryer can and will tip over. If you think you are invincible to accidents, you're just waiting to be a patient of mine. If people can tip over candles and start fires, a jet engine of a turkey fryer can do the same thing...
.

Well yes a turkey fryer would be something not to use inside. Those are high pressure burners... and I would not advocate using any high pressure burners inside, they push to much gas to burn as efficiently as would be safe inside. They are not stable and easy to upend. Even careful handling can result in a tragic accident. I have no intention of using a turkey fryer. I recommend using low pressure burners inside. My low pressure burners will be totally stabilized on a fixed mounts attached to both a post and a wall. With a CO2 detector and sufficient air circulation and a type III fire extinguisher I feel quite safe both with CO2 and fire. Also I will not store a propane tank in the house. In fact if I can swing it I will leave it out side and run piping in. Using common sense, planning and thought propane can safely be used indoors, basement or shed or garage. Natural gas is not an option for me, out side is not an option for me and I do not have a garage. My stove will not boil 10 gallons it struggles to boil the 3 gallon batches I do now and they are way too small as my family and friends are very demanding and want fresh homemade beer. Electric brewing was considered and the implementation cost and efficiency made it too costly. Your a first responder and I value your thoughts, opinions and I really appreciate your concern. I was a first responder when I was younger, and I have seen my share of tragedy and death. I have thought this through, and discussed and researched. I am fairly confident it can be done safely.

Thanks
George

 

[rico567]

I use the SQ-14 Bayou Classic turkey fryer burner on the concrete floor of my 24 x 48 garage, which is totally open, probably a 20' peak, with soffit and ridge vents. Also, I brew with all the doors open. Plenty of ventilation. I wouldn't brew indoors with this rig under any circumstances. I'd like to move to my basement, but that would require a move to electric brewing.

 

[AiredAle]

Piney, if you manage the risks well you'll be okay using propane inside. Like others have said, use good ventilation, use an efficient burner so minimal CO (carbon monoxide) will be generated, have a CO monitor in your breathing zone, stabilize your burner, and keep the flame away from flammable surfaces. Never leave the burner unattended - if the kettle boils over the flame can be extinguished, and now you have a problem. Test your propane connections each time you use the set up, or anytime you disconnect/connect a fitting, to prevent leaks. Store the propane cylinder outside the building. Probably other things I haven't mentioned.

CO2 (carbon dioxide) is heavier than air, as is propane. The CO2 generated by the flame will not settle to the floor, it is actively mixed in the air by convection currents since it is hot as it comes off the flame. Leaking propane can settle in a low area if the leak is in a calm area, or if the leak is so fast that it overcomes any mixing action by moving air in the area.

One gas being heavier than another is not sufficient for settling to take place. Otherwise, all the gases in the atmosphere would separate in calm places, and that doesn't happen, ever.

 

[Dgonza9]

Electric is a much better choice for your situation. I assume your new brew structure has at least 20 amp service? That's all you'd need for a five gallon batch. 220v is not necessary at all.

Just drill a hole in your keggle or pot. Buy the proper locking nut and gasket from www.bargainfittings.com. Mount element in your pot/keggle. Keep connections to element encased in a waterproof electrical box. Plug into a gfci outlet, of course. I mounted the gfci's with a switch in the same box for easily turning on and off. Ground your kettle.

Use a 2000watt, 120v element. You're good for 5 gallon batches. I do 10 gallon batches with two of these mounted in my keggle. I think this is the safest way to go and very functional.

I would never tell anyone not to use propane in their garage. However, I do feel electrical is probably a safer bet indoors. These elements were made to be mounted on hot water heaters. It's a safe way to go and you get great results, much cheaper than propane. Head over to the electric forum and check it out.

 

[BrewerinBR]

cheaper than propane.

Sorry but propane is much cheaper and more efficient than electric. If I had access to natural gas I would use it, but it is not available. Further the high cost of electricity here in world of electric co-ops is more than outrageous. The monthly cost of electricity is 2 to 2.5 times higher than the monthly cost of propane and all of my appliances are propane (furnace, stove, oven, hot water).

 

[dfc]

I brew like that, no problems. Wouldn't dare to do it with the garage door closed, though. Same reasons as previously stated.

Same here.

 

[HomerJR]

While it's always a good idea to have a CO detector on hand, I don't think that's the main danger of burning propane indoors. Like previous posters have stated, millions of people burn it on cooktops, furnaces, etc. It is not inherently unsafe.

Propane is a hydrocarbon (C3H8) that when burned with oxygen produces carbon DIoxide (CO2) and water. It is possible with improperly adjusted equipment for carbon MONoxide to be formed, but with properly-running burners that really should not be an issue.

The danger lies in oxygen depletion. Especially in a confined space such as a basement or a closed garage, a turkey fryer with a good-sized burner will use up a lot of oxygen, replacing it with carbon dioxide and water vapor. When the oxygen level gets below about 19.5% the human body will start feeling the effects of depletion and you can run into trouble.

The key is proper ventilation. Assuming you've got a stable setup and there are no dangers of the burner getting knocked over, AND you've got proper ventilation, there is no significant danger to burning propane inside. What is proper ventilation? I don't know. A good exhaust fan that vents outdoors and brings in fresh from outside ought to do it, but you'd have to check with the experts to get the right fan for that. A garage door open enough to get some fresh air in should be fine. If you're brewing in a shed with the door closed, you'll need some sort of ventilation fan along with a fresh air intake.

But like I said, millions of Americans (myself included) safely burn propane in their homes. If there was a serious risk of CO poisoning from doing so, it would not be permitted for residential structures.

Bottom line -- go ahead and do it, but do it safely.

 

[Slowfro]

I've used a turkey fryer with 10psi regulator in my basement for probably a dozen (5-gallon) batches. I've done it with both a small window open and a fan running, and without. Ultimately probably not the wisest thing I've ever done, but with any hint of oxygen depletion the windows get opened and the fans go on.

I recently scored a single tier 3-burner brew station from Craigslist, and that is most definitely a no-no for burning indoors. I fired it up once just to check it out, and those banjo burners eat up way too much of my breathing air. That will only be used outdoors.

Most of my batches are done outside or in the garage, but during the 9 month Wisconsin winter I've moved indoors for a handful of batches. Be smart and you'll be fine, be stupid and you'll get in trouble.

 

[makomachine]

My brewing has to be infused with some partaking as well - so hard and fast rules work best for me and keep me out of trouble. A lot of good advice in this thread, just be safe and live to brew another day!

 

[lextasy23]

I've used a turkey fryer with 10psi regulator in my basement for probably a dozen (5-gallon) batches. I've done it with both a small window open and a fan running, and without. Ultimately probably not the wisest thing I've ever done, but with any hint of oxygen depletion the windows get opened and the fans go on.

I recently scored a single tier 3-burner brew station from Craigslist, and that is most definitely a no-no for burning indoors. I fired it up once just to check it out, and those banjo burners eat up way too much of my breathing air. That will only be used outdoors.

Most of my batches are done outside or in the garage, but during the 9 month Wisconsin winter I've moved indoors for a handful of batches. Be smart and you'll be fine, be stupid and you'll get in trouble.

Some people can't make this distinction on their own. Instead, they turn to strangers on the internet.

 

[Wyrmwood]

I have been searching on the internet for an hour and cannot seem to find the answer to why some homes use propane for heating, hot water heaters and indoor stoves, yet a camp stove indoors is so dangerous. There are 4 burners and a fifth on the stove on a propane range. Surely that would potentially consume as much air and give off as much carbon monoxide as a single burner on a camp stove. What am I missing?

 

[krackin]

A building designed and built for gas usage has an adequate make up air source in the design. A building designed for all electrical usage may not have adequate make up air for gas usage.

 

[Wyrmwood]

A building designed and built for gas usage has an adequate make up air source in the design. A building designed for all electrical usage may not have adequate make up air for gas usage.

So since my home is heated with natural gas and has a natural gas stove (both of which could be converted to propane if I wanted to go "off the grid"), I can safely use my banjo burner indoors (with respect to carbon monoxide)?

 

[krackin]

That would be pure speculation on my behalf, I haven't seen your home. You must have adequate exhaust and equivalent make up air. I can't give specs over the internet.

 

[Wyrmwood]

That would be pure speculation on my behalf, I haven't seen your home. You must have adequate exhaust and equivalent make up air. I can't give specs over the internet.

Of couse, but I guess the real question is, if your home was safe for indoor natural gas or propane, why wouldn't it be safe for indoor camp stoves (strictly with respect to ventilation)? I'm not asking for you to sign off on it