18 Mar
2002
18 Mar
'02
9:35 a.m.
Chris,
If you have a propane setup now, I see little advantage to switching
to natural gas.
I have a set up as you describe. I have Supurb brand burners which
are rated at 30,000 btus. On one for them I drilled out the jet
orifice which was designed for propane. The other came with an
alternate orifice that I swapped into place. For 5 gals., these
things will rock! I use mine with my 23 gal boiler. I think an
average kitchen stove is somewhere around 5,000 btus.
My setup with natural gas is like a kitchen stove running natural
gas. I put a shut off valve in line right after the point where I
split off from my natural gas line. The biggest issue with running
any of these burners (natural gas or propane) indoors is ventilation.
These things kick out a lot carbon monoxide so fans, fresh air
supply, air flow, hoods are all in order.
I'm contemplating switching to natural gas for my
brewing system. One burner
I'm looking at is rated at 27,000 BTUs. If I had two of these (1 for hot
liquor, 1 for mash/kettle), is this going to be sufficient for 5 gal.
batches? Or should I stick with the higher-pressure propane?
Who brews with natural gas? What's your burner rated at and how does it
work?
Thanks for the help,
Chris
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net