5 Apr
2005
5 Apr
'05
11:48 a.m.
You need to be careful if you raise the pot off the burner. When I did
that on my electric stove the reflected heat destroyed the bowl under
the burner and started to damage the porcelain finish on the stove top.
Gas may be better, but keep an eye on it.
alboyce(a)bigfoot.com wrote:
From the Boreal Brewers email list....
----- Forwarded by Allan V Boyce/MN/USB on 04/05/2005 11:27 AM -----
*"Mike Norden" *
04/03/2005 09:47 PM
To
cc
Subject
Re: Home brewing and carbon monoxide
Carbon Monoxide is very common from household gas ranges although the
level is usually less from natural gas ranges. Any time you have a non
vented appliance you run a good risk of CO. We never want to see any CO
in a home, but it is not uncommon to see 5 PPM form people who smoke.
50 PPM is not good and you should be venting your home while you brew,
or any other long cooking session. Fresh air is always good in a home
and is one of the reasons the state of Minn. requires Air Exchangers in
all new homes. I have had one in my home since 1989 and would not live
in a home with out one (one of the good government requirements).
"Dilution is the solution to Pollution".
That being said, it is great
that you have a CO detector. Especially one with a digital readout
which will tell you the exact level in your home. 50 PPM is not that
uncommon and you can have 200 PPM for less than on hour, according to
OSHA, with no concern. The time weighted average for a worker with no
concern is 8 PPM over an 8 hour period. As you can see the levels of
concern are somewhat dependent on time and levels. CO builds up in the
system and takes many hours to be removed from the body. It also
affects children much worse than adults.
As with all "indoor air
quality" problems, ventilation is the best place to start. IAQ
according to the EPA and American Lung Association is one of the
greatest health concerns in America today. Both web sites are very
informative with tons of info. Mikey
Harvey & Frannie Tjader wrote:
--
//Mike Behrendt
MBehrendt(a)mn.rr.com
I have a carbon monoxide detector in my dining
room. It reads "0" all
the time, except this morning while I was cooking up a batch of IPA,
when I noticed it read 56 ppm.
I brew on the kitchen gas range in a 20 quart kettle. My guess is
that the wide base of the kettle and the fact that the heat is turned
up to the max results in incomplete combustion.
I opened a few windows and turned on the exhaust fan over the range
and the detector reading went down into the high 30s to mid 40s. A
few minutes after I shut the heat off, the reading returned to zero.
I'm going to look for a way to raise the brewpot a bit higher from the
range top and see if that solves the problem.
A CO level of 50 is the highest permissible level for an adult to be
exposed to over an 8 hour period, according to OSHA.
Harvey
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