Essential Extractor PSII High CapacityTemperature Questions - Distiller Operation

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Essential Extractor PSII High CapacityTemperature Questions

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Guest		#1 Posted : Sunday, March 25, 2007 6:17:46 AM(UTC)
Rank: Guest Groups: Guests Joined: 2/10/2002(UTC) Posts: 5,254		Hey guys First time poster. I just purchased this unit and was wonder a few things on temp. I have not received this unit yet , however it looks like there is a bung with a thermometer on top. Is this correct? If so what temp am I shooting for up there? would that be 173ish, don't know if I have to take anything in account. I brew beer and have a HERMS setup that is all automated utilizing love controllers ,http://www.dwyer-inst.com/HTDOCS/temperature/SeriesTSPrice.CFM,. I have a spare one here and am thinking about retrofitting the temp probe to the top bung and using this in conjunction with a hotplate. I would think it would be easy to maintain a 173F mash thoughout ,as thats what I do with my beer setup,.. would this be ideal? or am i over thinking the process? Thanks Bryan

Guest		#2 Posted : Sunday, March 25, 2007 6:39:25 AM(UTC)
Rank: Guest Groups: Guests Joined: 2/10/2002(UTC) Posts: 5,254		Bryan, Welcome to the group. I am a noobie as well. Take a look at my post...it's right above yours 'Mixing the first batch tonight!'. I too have just purchased the HC unit. It looks really good. I read with interest about the Love controller. Sounds simple and cheap. I would like some input from the group regarding using it to increase/decrease water flow to the head. I have a thing for digital stuff! Yes, it comes with a large bung that fits the 3' SS pipe. It's drilled to accept the glass thermometer that comes with the kit. You'll need a step stool to be able to read it..however! Again, Welcome to the group. There is a wealth of info here and some great folks to siphon info from! I have learned so much from them. Travis

Guest		#3 Posted : Sunday, March 25, 2007 6:42:00 AM(UTC)
Rank: Guest Groups: Guests Joined: 2/10/2002(UTC) Posts: 5,254		Congrads, Bryon, you'll enjoy that one. As for the temps, just run your hotplate wide open ,you may want to bypass the thermostat controller,. You will control the temp. at the top with your reflux water control, adjusting volume and temp. of the cooling water. The high capacity can easely handle the vapor flow. You may want to get something to control the voltage input later, if doing pot style distilling for flavor runs.

Guest		#4 Posted : Sunday, March 25, 2007 8:48:09 AM(UTC)
Rank: Guest Groups: Guests Joined: 2/10/2002(UTC) Posts: 5,254		Welcome Bryan,so your running a HERMS setup.If you dont know it yet,you have the perfect tool for making all types of grain mashes,with relitive ease.As far as that goes,if you made a all grain beer recipe,and left out the hops,you could make a fine whiskey out of it.Im a all grain brewer,and have lots of winemakeing exp. I am new at distlling too,but learning fast. Your beermaking skills will make you an old hat at it in no time.I use a 60 quart brewpot with zymco fittings,S.S.braid,and blichman thermo.2 5gal coolers to mash in,and a 50ft.3/8in.wart chiller,all homemade.Im a make it yourself kind of guy.I also run a nixon/stone reflux,and a pot still column. welcome, WINEO

Guest		#5 Posted : Sunday, March 25, 2007 10:10:03 AM(UTC)
Rank: Guest Groups: Guests Joined: 2/10/2002(UTC) Posts: 5,254		Thanks for the welcome with open arms guys. I have been beer brewing for about 5 years now, all grain for about 2 of them. My website is down at the moment, otherwise i would show you some pics of the setup... But yes I do have fermenting and the mash procedures down pat. I have distilled with some old timers quite a bit and they have no method to their madness ,well they do, but no to my liking, They make it like they made it a hundred years ago, and didn't like me talking about automation or temperatures. The pretty much just use low heat and when the coil starts dripping the put some water in and start collecting, the collect it all and keep everything . So who knows I am torn between the new and the old I am just not too sure how much I have to worry about heads and hearts and tails, temps and the like. I get the process its the intricate details I am lacking. The old timers just boiled and collected, I would think holding a steady mash temp would be better, but what do I know, I am going off no real life knowledge. Thanks for all the help Bryan

Guest		#6 Posted : Sunday, March 25, 2007 10:45:17 AM(UTC)
Rank: Guest Groups: Guests Joined: 2/10/2002(UTC) Posts: 5,254		Bryan, there is almost an encyclopedia of imfo. about all this craft at homedistiller.org If you haven't already found it, I think you will find it most helpful, and interesting.

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