I understand how you can inject a measured amount of beer into the system that will be heated up rather than filling up your pot in batches.
BUT what continues to be a bit magical for me is how you separate your bottoms as you add more beer.
You could
1) do it like mini-batches draining bottoms and refilling the boiler based on temperature but I don't think that is what we mean by continuous.
2) inject your beer high up in the column ala plate 3-4-5 and draining bottoms down at plate 0/1 at a measured pace such that anything that makes it down there is essentially bottoms and drain it off.
I just watched Still Dragon promoting their continuous distillation hardware as a solution for whiskeys but whenever I start thinking reflux my head thinks vodka, not whiskey. With continuous still that uses 2, rather than mini-batches, it would seem to me that you would be stripping too much of your intended flavor.
Am I completely misunderstanding the process/mechanic and outcomes of this process?
Thanks,
t.