After transferring my saison to the secondary the other night (downstairs in my basement), I was cleaning out the fermenter in the kitchen sink. The beer had a good amount of ethanol notes in the aroma, but nothing too overpowering. After rousing the yeast cake with a couple of rinses and dumping into the sink, the kitchen filled with ethanol fumes. After two quick rinses, I filled up the fermenter to the top added some oxy clean and was just about to move it from the sink when the kitchen CO/Gas detector went off. The display said alternated between "GAS" and "228" (ppm). The detector was about 8ft away from the sink. Obviously, this freaked me out, but not as much as it freaked out my wife, seeing as how we have two young children. I typically ferment in a storage area of my basement. My basement is 80% finished, with 20% walled off for storage. In this storage area are also my water heater and furnace. I am attacking this from the angle that any measurable levels of combustible gas are unacceptable. So, a couple of questions: 1) Has anyone encountered this before? 2) During fermentation, how much of this is released into the air that could potentially ignite given the somewhat close proximity (10-12ft) to two pilot lights? TL;DR: fumes from fermenter set off CO/Gas detector, what the fuck?