dandw12786
Well-Known Member
So I finally got my propane burner, and I'm pumped for my first garage brewday when it gets a bit warmer (or at least the wind dies down). I've been researching the safety of using these in the garage, and everyone seems to agree that it's fine with proper ventilation and using some common sense.
I do have one nagging issue, though I think I've figured it out, but just want some people to tell me I'm right . The issue is the risk of fire. I'm not worried about lack of O2 or CO poisoning as I plan to open the garage at least halfway or all the way, and I have a back door I can open, as well as a window, and I have a CO detector I will be using. My issue is with fire. I have to be able to have a good explanation for SWMBO as to why this is safe, and using a turkey fryer in the garage would be an exercise in stupidity (because, lets face it, the setup is basically a turkey fryer with water instead of oil, which I'm guessing is the important distinction).
From what I can come up with, the dangers of the turkey fryer lie not in the propane tank or burner (as long as the equipment is free of leaks and functioning properly), but in the fact that a lot of oil is used, and oil, at high temps, is flammable, and can even combust if not monitored correctly (and wort will not). Is this basically the issue? Is garage brewing safety more an issue of CO and not fire hazards? I only ask because I find a lot of info about CO poisoning on this board, but really not much on the risk of fires. Please weigh in, I appreciate your opinions!
I do have one nagging issue, though I think I've figured it out, but just want some people to tell me I'm right . The issue is the risk of fire. I'm not worried about lack of O2 or CO poisoning as I plan to open the garage at least halfway or all the way, and I have a back door I can open, as well as a window, and I have a CO detector I will be using. My issue is with fire. I have to be able to have a good explanation for SWMBO as to why this is safe, and using a turkey fryer in the garage would be an exercise in stupidity (because, lets face it, the setup is basically a turkey fryer with water instead of oil, which I'm guessing is the important distinction).
From what I can come up with, the dangers of the turkey fryer lie not in the propane tank or burner (as long as the equipment is free of leaks and functioning properly), but in the fact that a lot of oil is used, and oil, at high temps, is flammable, and can even combust if not monitored correctly (and wort will not). Is this basically the issue? Is garage brewing safety more an issue of CO and not fire hazards? I only ask because I find a lot of info about CO poisoning on this board, but really not much on the risk of fires. Please weigh in, I appreciate your opinions!