Blichmann Hellfire Burner

Product Description

The most fiery burner on the market has what it takes to speed along your brew day. With enough power to keep a rolling boil on a 20 gallon batch of beer, this burner gets it done!

Features include:

•Dual mode capability; high power mode and high efficiency mode.  Simple operation - just crank up the gas and adjust the damper for more power!  High efficiency is simply a nice clean burn where the flames do not lift off the nozzles.  Heat transfer to the wort is effective and amazingly quiet.  If you're in a big hurry crank up the gas and open the damper to let more air in - not as efficient or quiet but is super fast!

•140,000 BTU/hr in high power mode, 80,000 BTU/hr in efficiency mode

•Patent pending clip-on heat shield keeps that massive amount of heat off your valve and thermometer and directs it to your wort.

•Infinitely adjustable kettle retaining bars accomodated kettles up to 19.75" in diameter

•Non-rusting, fume free heavy gauge stainless frame

•Excellent outdoor flame stability (not suitable for indoor use)

 Automatically qualifies for FREE SHIPPING!

$ 165.00

The biggest mistake a brewer can make is to spend time and money making a quality beer wort or wine must but fail to take the time to clean and sanitize their equipment. All kinds of surprises await the brewer who uses unclean equipment- bacterial infections, wild yeast ferments, gushing bottles, a plethora of off-flavors and aromas... The first step to consistent and predictable results is employing sanitary procedures.

First, it's important to understand that cleaning and sanitizing are two separate procedures, neither one difficult. Cleaning is the act of removing physical particulate matter from something, such as your fermenter. If you have, for example, dried yeast stuck on the sides of your fermenter after doing a ferment, use an appropriate cleaner such as Oxygen Brewery Wash, PBW, or OneStep to help break up the particulates and scrub the surface with a non-abrasive scrubber, brush, or towel. Dish soap is not recommended as soap residue can produce off-flavors and aromas in your product.

Used bottles often benefit from a cleaning as there may be dried yeast sediment or other material in the bottom. The best way to reduce your time and energy cleaning is to clean as soon as possible; rinse bottles out well immediately after emptying them and don't let dirty fermenters sit for long without cleaning. Once particulates dry, they are much harder to remove from surfaces.

Once your equipment is clean, you must sanitize it before subjecting your beer, wine, or other beverage to it. Sanitizing is killing 99.99% of all microorganisms on a surface. To do this, use a food-grade sanitizer such as IoStar or StarSan; bleach is not recommended as it is not food grade, may be difficult to remove from plastics, and trace amounts can produce off-flavors and aromas. Merely mix sanitizers to the recommended concentrations and make sure that the sanitizing solution thoroughly contacts all surfaces of any equipment that will come in contact with your beer or wine. This includes fermenters, airlocks, siphoning equipment, bottles, etc.

Sanitizing procedures should be done just prior to use. Sanitizing a week, day, or even hours prior to using the equipment does no good as it may become recontaminated by airborne yeasts and bacterias in that time period. 

If this sounds complicated or like a lot of work, it really isn't. It is, however, absolutely necessary and should never be dismissed. Happy brewing!

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