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quick question

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  • unarobert
    i ve got myself a 4 colum offst head still. i m running it with 1500w. basically, while running it, i m taking the distalate off as fast as i can, without
    Message 1 of 1 , Jul 19 6:03 PM
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      i've got myself a 4" colum offst head still.

      i'm running it with 1500w.

      basically, while running it, i'm taking the distalate off as fast as
      i can, without letting the tepmerature rise above ~82 degrees.

      (i.e. i babysit it, when it starts to climb above 78-79 i turn up
      the reflux, and stop collecting untill the the column normalizes a
      bit, then go at it a little slower than before.) i've gotten good at
      watching it and knowing when to turn it down to keep the temp down.

      i typically throw out the first 200-300 of distalate, to be certain
      of not getting an off taste or menthonol. (well, i re-add all but
      the first 50-100 to the nbext batch)

      on my last batch, i took 50ml of distalate and 400ml of water so i
      can taste the distalate, and not as much just the alcohol. it had a
      little bit of a cardboard taste.

      this is with sugar wash, still-sprits turbo yeast, and a still
      that's 50% stainless, 45% copper, and 5% iron for the materials it's
      made of.

      any pointers?
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