Could someone help me understand the reason for monitoring the vapor temp during distilling? I read that one should insert a thermometer near the top of a pot still or the top of a feflux tower for this purpose, but why? The head ,or lyne arm, is usually very close to the thermometer, and the pot lid is so close to the liquid, that hardly any space is left for vapor to collect and be monitored before venting out to the condensor. I guess I can understand that with a reflux still, you need to be sure that the vapor that reaches the top, is still hot enough to carry only ester alcohol and not meth! But this dosen't seem to me to be as great a concern with a simple pot still! I know you get SOME reflux even with a pot still, but nothing like the more sophisticated reflux towers and fractioning stills. I guess I'm a simple guy, I only have a pot still so that's all I know; consequently I like a pot still! It seems to me then, that one could simply monitor the liquid temp ,just to make sure it dosen't reach the boiling point of water,, toss the foreshots or heads, collect the good stuff and finally, stop collecting ,tails, when it no longer tastes good! I mean, I can understand the concern with the R & F type stills, but I need help understanding why it really matters with a pot?
Thanks for your patience, it seems that I have a lot yet to learn.
Spirit Maker

Elricko...... I would like to purchase a digital temp thermometer with a remote so that I can be notified of a temp change.....

I remember you saying that you got one from your wife, where and how much for a temp sensor that will beep you when a change in temp. happens....??

Thanks

Guzzler