My old school Italian grandparents had a full kitchen in the basement, as was required of Italians a generation or two ago. Part of that was a natural gas stove. So if it was okay back then to run a natural gas stove in a basement (and I can't even recall any kind of ventilation), would it be okay for me to run natural gas burners in my basement for brewing? This would allow me to brew in any kind of weather, and prevent having to move equipment from basement to garage, and then move full fermentors from garage back down to basement. I have a double-wide shop sink in the basement, plus fridge fermentor and chest freezer storage. On the surface, it seems simple: - Tap into my existing natural gas line and run lines out to my two burners - Replace the propane orifices on the burners with larger natural gas orifices - Install a hood vent over the brewing stand and run a stove pipe or flexible round hose out the basement window to vent steam and CO - Open another basement window while burning to replace the air consumed and vented out by the brewing process - Install a CO detector But in my research it seems that: - The length of the gas lines can impact the flow of gas and therefore the strength and efficiency of the flame. - Natural gas orifices can't be swapped out on all propane burners, they only work on certain ones - Simple exhaust venting may not be enough to remove the CO and other waste gases - The oxygen usage of the burners can draw air significantly out of the area, and create a large draw that can actually suck exhaust down the furnace flue and into the home Also, Gram and Gramp weren't running a 110,000 BTU burner, so there's that difference as well. Anybody doing something like this? Or is this an awful idea? Thanks.