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Last year I successfully ran my just built 11’ reflux still to get 97% ‘shine. This year I’m trying to understand it better.

I recently got a slick dual probe Polder thermometer and am contemplating the best locations to install the probes. I have a cheapo dial-style oven thermo soldered in place about halfway between the vertical part of the column and the collection cup.

- I suppose I’ll put one probe directly under the collection cup because above the cup there may be incidental vapour cooling from the falling liquid.

- When I calibrate and compare the Polder and the dial-style, this will give me the ability to assess vapour temperature change along a pretty small area (4 inches of about 1 ¾”).

Where is the most useful place for the second thermometer probe?

Should I thermally insulate the probes from the copper of the still?
- Given that the head is exposed to air, will the radiant surface of the copper give a significantly lower thermometer reading than the temperature of the vapour?

you have a 1 3/4" by 11' column?



I've read advice about how relying on temperature with these small batch stills is not the only way to run it and judge your progress. After a lotta runs you can get a feel for how everything smells and tastes and sounds and the temperature will become less relevant. You'll just know what its doing... I found that to be true. On the other hand, I want a dual probe dig too...

I'd put in a thermowell at the top of the column. Probably right where the dial is. and maybe put the other into the mash. I think that might be a more interesting relationship to understand. I've taped thermocouples to the outside of my column and had identical readings to the glass thermometer inside. Maybe the most useful thing to monitor would be your cooling water temperature as it exits the condensor. you could conserve the most water by maintaining the flow based on how hot the water comes out. I judge this now just by feeling...

So you don't feel that insulating the thermo probe from the column is necessary?

No, the area between the current thermo on the collection cup is 4"

I've read a lot of advice too. I also use output percentage and cooling water temp to determine where I am in the process.

Using propane I tend to dial my water down to a really low amount and then match it with my propane.

Small batch still??

I've read advice about how relying on temperature with these small batch stills is not the only way to run it and judge your progress. After a lotta runs you can get a feel for how everything smells and tastes and sounds and the temperature will become less relevant. You'll just know what its doing... I found that to be true. On the other hand, I want a dual probe dig too...

I'd put in a thermowell at the top of the column. Probably right where the dial is. and maybe put the other into the mash. I think that might be a more interesting relationship to understand. I've taped thermocouples to the outside of my column and had identical readings to the glass thermometer inside. Maybe the most useful thing to monitor would be your cooling water temperature as it exits the condensor. you could conserve the most water by maintaining the flow based on how hot the water comes out. I judge this now just by feeling...

Distilling is an art,not a science.I dont use thermometers and I dont think anyone should rely on them.Having one isnt bad,but dont rely on them.As with everything,there is a balance.Dont rely too much on science and dont get carried away with being an artistic "master distiller" that doesnt need to measure anything or ever use thermometers.