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44197Re: [Distillers] Re: Theoretical plates in a whisk(e)y still?

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  • zapatavive@suddenlink.net
    Jan 5, 2009
      Now that was exactly what I wanted to read! Thank you once again kind sir!

      ---- Harry <gnikomson2000@...> wrote:

      > Heh, ya dinna hae ta tell me twice! :)
      > First let me say this...the Scotch pot stills of today are a far cry
      > technically from their ancestors, even though they appear similar to the
      > eye. Modern innovations like gas-fired steam heating (replacing
      > 'direct' firing) and electronic monitoring, plus 'shell & tube'
      > condensers replacing the old 'worm' condensers, and GC analysis makes
      > for a far more precise product than ever before.
      > Couple this with the modern taste for 'blended' malts like Ballantyne's
      > (requires 42 different single malts) and you have a myriad of variables
      > to get your head around.
      > But that doesn't answer your question. So I'll give you an extract from
      > a recent collaborative paper between Bruichladdich Distillery on Islay
      > in Scotland, and University of Tennessee, Knoxville, TN 37996-2200, USA.
      > <extract>
      > Still Construction and Shape:
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