Too bad there's no answer from OP on this interesting question! If I'm not wrong, the purpose for those is having flexibility on the dynamics of the plates. This is done by adjusting the level of condensate on each plate via the lateral tap. Theoretically there are 3 settings: fully open (little to no condensate, maximum reflux), partially open (moderate condensate, intense "spraying" effect), fully closed (maximum condensate, "boiling" effect). Generally speaking, more condensate on a given plate means higher efficiency. This is done in the detriment of aroma, which is stripped intensely. Maximum efficiency is on the lowest plate and it decreases as you climb the column, with each plate. Less condensate is the opposite - less efficiency, more aroma. O Having control on each plate in conjunction with the dephlegmator, one can optimize the run according to the given mash and it's evolution in time, all in respect to the intended end-product characteristics (neutral spirits, aromatic fruit brandies, etc.). This is my understanding...
bloody awesome man i love that boiler is this semi commercial or just for fun love the organized work bench set up could you make an instructional vid? bubble cap or perforated? copper internals ? thats one hell of a basement!!
That's a hell of a nice setup with those flutes...! However, you should get rid of that plastic hose on your takeoff. Synthetics don't belong in the product line, except ptfe gaskets. Ptfe is the only material that is resistant to alcohol (even on higher temperatures ). It doesn't matter if the plastic/vinyl hose is rated as "food safe", cause food safe doesn't mean it can withstand foreshots neither ethanol.
I need one of them in my apartment so I’ll have a good new year
A piece of art!!!
Hermoso ¡¡¡
WOW that looks like a very complex set up more info would be awesome. What are the side copper pipes with shut offs for? Cooling ?
Too bad there's no answer from OP on this interesting question! If I'm not wrong, the purpose for those is having flexibility on the dynamics of the plates. This is done by adjusting the level of condensate on each plate via the lateral tap.
Theoretically there are 3 settings: fully open (little to no condensate, maximum reflux), partially open (moderate condensate, intense "spraying" effect), fully closed (maximum condensate, "boiling" effect).
Generally speaking, more condensate on a given plate means higher efficiency. This is done in the detriment of aroma, which is stripped intensely. Maximum efficiency is on the lowest plate and it decreases as you climb the column, with each plate. Less condensate is the opposite - less efficiency, more aroma. O
Having control on each plate in conjunction with the dephlegmator, one can optimize the run according to the given mash and it's evolution in time, all in respect to the intended end-product characteristics (neutral spirits, aromatic fruit brandies, etc.).
This is my understanding...
how do you clean the still between batches?
bloody awesome
man i love that boiler
is this semi commercial or just for fun
love the organized work bench set up
could you make an instructional vid?
bubble cap or perforated?
copper internals ?
thats one hell of a basement!!
Nice! Looks like it took awhile to get that set up like you wanted. Well worth it though.
You a plumber??
very cool , maniecki is right "it is a peice of art"
good tunes
It looks like you have a few thousand bucks tied up. Nice setup.
That's a hell of a nice setup with those flutes...!
However, you should get rid of that plastic hose on your takeoff. Synthetics don't belong in the product line, except ptfe gaskets. Ptfe is the only material that is resistant to alcohol (even on higher temperatures ).
It doesn't matter if the plastic/vinyl hose is rated as "food safe", cause food safe doesn't mean it can withstand foreshots neither ethanol.
Nice
this is an amazing piece of art and engineering! is the electric panel your still controls? are the stills named "freedom" and "democracy".?. LOL