I have the attached still that I've been using for several runs now and with each run I'm faced with the same question so I thought I'd post it here.
I measure the pot temp using a water proof meat thermometer (probe) connected to a device that displays the temp of the liquid inside. The probe sets about half way into the liquid closer to the sides of the pot than the middle. That being said, I've read that the ideal temperature for running is between 175 and 195 F. However, I never get any activity until the temp of the liquid in the pot reads (via the aforementioned probe) 185 - 190F, and even then we're talking a drip every few seconds. At that pace a 5 gallon run will take all day. In order to get the drip/run/drip/run pattern typical of a still (from what I've read) where the run will go a lot faster it takes a pot temperature of 200 - 201 F. Once I hit that sweet spot the column temp also moves fairly rapidly from around 140 F (prior to hitting 200 F in the pot) to 176 F. I've tested the probe and it's fairly accurate, but prehaps it is still off enough to make a difference.
So my questions are:
- Is it ok to run at the higher temp (200 - 202 F) so the run is smoother and faster with a drip/run/drip/run pattern, or am I getting lower quality results at that high temp?
- Should I be focusing more on the column temp than the pot temp? If so, what is the ideal column temp range?