Answering Common Stripping Run Questions

Wanting some help with stripping runs? Not too sure what to do in your situation?
These (in my experience) are some of the most commonly asked questions about stripping runs.
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[@TheNumbers400]

You are an authority on the subject. Feel proud! You have brought understanding and wisdom to a hobby that is otherwise clogged with misinformation.

[@kylebrady7577]

Really appreciate the wealth of knowledge, and the time you take to share it with us! I just started chasing the craft and would be far less able to turn out quality product without binging my favorite youtube channel first.

[@StillIt]

Much appreciated my mate 🥃

[@negroparqueperro]

Love your Channel. I know you mentioned not to collect cuts in the stripping run but I was wondering if there's any benefit of discarding the foreshots in both the stripping run and the Spirit run.

[@planewalker1973]

Stuck at home sick today and stumbled across your channel. What a wealth of info and so consumable! I just keep watching episode after episode. I've read a lot about distilling but you make it so much more digestible. You, my friend, are an absolute treasure to find! Just getting ready to convert a spare keg to a boiler of my own. Thanks for the tips and inspiration. Cheers!

[@StillIt]

Ayyyyyeeeeee! Nice, I hope the conversion goes well. Glad you like the channel :)

[@StillIt]

Also, hope you get better soon mate 🥃

[@travisjansen7413]

This channel is f***ing awesome. Can't thank you enough.

[@StillIt]

Glad you like it mate :)

[@mattjohnson9226]

Thanks for your time!!! It is helping me get to where I want to be... Good shit !!!!

[@michaelnorwood5888]

Old timer distilling lingo of the day (Strip 'n' run)= when you blow off a cap you "strip 'n' run."

[@patmcdermott8547]

Just wanted to say I got here from the Whiskey Vault, I have been interested in home distilling for a long time. Can't legally do it in Texas, but great to watch and learn.

[@StillIt]

Welcome my man :). Hope that changes some time soon!

[@chancekiki8488]

But you can own a still of any size and for any purpose. But you can’t legally use it for alcohol. It’s weird.

[@xflyyer61]

@@chancekiki8488 just don't get caught

[@mudfish78]

I'm in Texas too. Don't worry about it. I've sold my hooch while sitting in a bar, to a cop. Nobody cares unless you start selling too much and the tax man isn't getting his cut. 😂

[@kennethlafser4470]

isn't that.. the true definition of moon shine? :-)@@mudfish78

[@BigEdsGuns]

@5:32 "Time for another one." Reminds me of a great you tuber. RIP - Paul Wicksteed. AKA Time4nother1.

[@benhawke7231]

Great vid. When I use ta brew and distill, before I fell on hard times.. I used ta brew a 50gal of malt liquor then bottle 20 40oz bottles of malt liquor and the rest of the brew I'd distill into whisky ... If it qualifies as whisky.... And quick age it. My malt liquor ran between 14-20%pv and I thought the distilled remains made a great quick aged single malt. You should try. Malt liquor is a great beer to have on hand when waiting for the whisky to age.

[@StillIt]

Dude, I dunno whats going on here. I am sure I replied to this ages ago . . . . I have never actually tried malt liquor. So will need to give it a whirl some time!

[@BobWalker]

Very helpful. I've just done a 25L Birdwatchers TPW in three stripping runs and a spirit run in my cheap chinese 8L pot still. My low wines were 40% ABV and I had room to stick in a couple of Litres of wash into the spirit run. I ended up wit 3.5L of low 70's ABV which I'm flavoring with juniper and sloe berries.

[@StillIt]

Awesome! hope it turned out well>??

[@BobWalker]

Better than i could have hoped. 10 hours though to do a 25L wash :( I have to makings of a still like yours now .It's 1.75" copper so i only got 3 15mm tubes in the shotgun condenser so i made it a little longer.

[@jcmining9450]

Cheers Jesse on somehow choosing me for the toasted oak , iv PM’d you on Facebook, thanks bud cheers Jimmy

[@jamesramey3549]

Thanks for the insight. And thank you for turning me onto bearded. I became a patron of his channel

[@StillIt]

Awesome! Im glad to hear that :)

[@tb-sk1yc]

Another great video thanks for the insite

[@TheToadskin]

Nice to be learning alongside you. Don't forget to dump the foreshots on each stripping run....just thought I'd re-inforce that message. Love your work.

[@StillIt]

Cheers mate, I'd rather collect then on the spirit run. But each to their own :). Happy stilling 🥃🥃

[@TheToadskin]

@@StillIt Thanks Jesse...I just thought that by doing, say half a dozen stripping runs you would be collecting the 100ml or so of foreshot each time and sort of concentrating it into the low wines, so that when you do the final (1) spirit run, instead of having a possible 100ml of foreshot to dispose of, you would ofcourse have 600ml to get rid of. Does that make sense?

[@TheToadskin]

and perhaps it's important that you make that distinction so people don't automatically take the usual amount of foreshot and end up with methanol in the heads.

[@MithunKalan]

what would happen if you char the wood, get a planer and get some shavings, make a coffee filter out of it, and let the clear spirit filter through it. Would it actually reduce the aging time? No idea on unintended consequences to flavours.

[@shaknit]

Awesome. the other reason is that the mash has a lot of fusel oils and other tail products that do not mix well with the alcohol and and come out of solution and turn it cloudy. Not a problem though. I also noticed your still in the backround. I'm making a new beer keg still and wondered what you used to make the large opening on the top. Thanks

[@chrisbrowning7926]

Check out some other videos discussing the still, he had someone gift it to him.

[@StillIt]

MY man ;)

[@StillIt]

Ah sorry dude didn't see the rest of the comment. Yeah inglishill distillery hooked me up with the boiler my bro.

[@shaknit]

It looks like it might be about a 6" tri clamp for the large opening but not sure.

[@StillIt]

Oh yeah Steven is right about it being a triclamp ferrel. Thought you meant how was it cut.

[@vasilismf]

lets say that we have 5gal of mash to distil and on the other occasion we have 5 gal of 40% abv low wines to distil. In both occasions we have the same volume of liquid, 5 gals. Will the volume of foreshots be the same because of the same volume to distil, or it will be different because of the difference in abv between the mash and the low wines? Should i go with volume of by temperature to do the cuts? And second in a diffrent occasion that we have 5 gals of mash to distil, or the striping run of that 5 gals which could be only 1 gal, will in that incantation the foreshots volume the be same because both liquids contain the same amount of ethanol? Thank you

[@kellygiles4399]

Hi newbie here. After the strip run do I put it through my filter system before doing the spirit run?

[@jasonharper2601]

DOES THE STRIPPING RUN DILUTE THE FLAVOR OR HOW DOES IT EFFECT FLAVOR THANKS

[@garrickbrewer8907]

If you were trying to maximize the amount of flavor coming through into the distillate (say an apple brandy) would a stripping run cost you flavor? Would it be better flavor retention to just spirit run from the wash?

[@StillIt]

I think generally yes.

[@thomaslogan193]

If I turn the still off half way through will it be fine to start back up next day

[@qwasertben976]

Great Vid, If I were doing a stripping run for reusing backset, I would take it down to about %20. If I'm doing a single spirit run with wash, I would run it down to about %30. I don't see much use for tails after that, as you said, not worth my time. Of corse, this is only hypothetical because distilling is illegal where I live. Keep those vids coming!

[@StillIt]

Yeah dude. I hear you. My thinking is more around the idea that the stripping run is not very precise. So the hearts are more mixed into the tails.

[@brianhogue1671]

When do you start running water through the condenser on a stripping run? Certain temp or from the start?

[@rick43pen]

some people run it from the start but i find that a waste of water. i wait until the temp has built up to around 60c before i start. no steam should be coming out before that.

[@glenhannan]

I’m getting 94% abv from my first run in a T500 (sugar wash) it is quite sweet. If I run it again diluted back to 40%abv will it reduce the sweetness?

[@chrislnflorida5192]

Yap, my 1st run was a stripping run, it just worked out that way. I was trying to make my cuts where needed, i started collecting at 90% and stopped at 20%. So to say i have 5 qts total with each bottle with different %. Stopping there, and not making a spirit run? O, yes my last few jars were cloudy 👍✌

[@deant6627]

Hi Jesse, I have a 25L birdwatchers TPW almost ready to run through my 4L Air Still. Just wanting to know if it would even be worth doing a stripping run on it or should i just do a Spirit Run only? As you can imagine the air still is extremely slow and arduous and temperature is auto controlled sitting between 78-82°c, i think. Cheers.

[@calimero074]

Depends on what your goal is. (How high you want your ABV to be in the end). If you want "low" ABV then you don't have to do a stripping run. If you want "high" ABV then i suggest you do. Hope that helps.

[@cesararellanes6188]

Hi! temp is a cause of cloudiness

[@festerallday]

Is it more energy efficient to use freeze 'distillation' to produce low wines? Or is a still always the best route?

[@Gotjits0156]

Should a stripping run hit 210 degrees Fahrenheit at the head of a hybrid column? Should a stripping run on such a still even be done on a hybrid still, on say a corn whiskey, or would it be better to just pack with copper mesh, and run without further reflux?

[@chadbukl]

If you normally collect 150ml of foreshots on a 25l run. If you strip 100l and the do a 25l spirit run. Would you foreshots be 600ml?

[@rickstevens452]

When I do I stripping a run do I take off Foreshots? and if I did take them off do I take them off again during the sprit run

[@ExploringNewEngland]

man love your beard here. my wife doesn't find me attractive with long beards haha but I love them!!

[@StillIt]

Hahaha I do miss it. . . .. sometimes

[@bobnewhart4318]

When using a reflux column in Pot still mode to do a stripping run should you take all the copperplates out or leave them in?

[@columbiabuzz]

Removing would be cleanest but if you don't establish any reflux and just collect all the vapor it is essentially a stripping run. So don't operate the condenser/degfleg at the top of the column and just push all the vapor to the product condenser at your collection point. Make sure you have max cooling at the product condenser or alcohol vapors may accumulate; so stay well ventilated in the still's work area.

[@brokenbackunlimited2187]

I made a Tennessee whiskey according to your recipe, and it tastes like finger nail polish remover. The only thing I did was put peach halves in my thumper. Is that what I did wrong?

[@deant6627]

Hi Jesse, sorry about the noob question but when you say run a stripping run as hard and fast as you can, does that mean run both elements in the boiler as hot as possible for the whole run?

[@StillIt]

Yup, its not that it makes it "better" its just faster.

[@workhardplayhard801]

Thank you Jesse. 🍻 cheers.

[@MysticDonBlair]

⁉️ Do fore shots calculations change when distilling your low wines? Or is it still 50 ml per 20 L (5 gal) of original wash? Meaning 60 L of original wash, stripped down to 20 L low wines, needs 150 ml of fore shots removed from the final run?

[@rimrock53]

I have an option of running 5 stripping runs, and probably have more low wines than will fit in my still comfortably for the spirit run, or running 4 stripping runs, and then running two spirit runs, with 1/2 the low wines in each mixed with an equal amount of fresh mash. That will give me 30% abv in the still for the two spirit runs and about the correct volume in each. What is your experience with mixing low wines and mash in a spirit run?

[@Mezox13]

What do you do with the faints

[@Richdudevids]

the only trbl. i have is my still is only 2.5 gal. so it runs fast and hot,i only make a sugar wash with turbo yeast. i run it till what is coming out would not burn, then run all i got from the 1st run back thru my little still . then i am looking for taste if i dont taste yeast then i am good to go make my cuts,,, maybe one day to go to a 10gal. still ..

[@StillIt]

Definitely easier with a larger boiler my man.

[@TheDrinkJournal]

Hey mate, I'm fermenting a FFV at the moment and i pitched at 30 degrees (which the bakers yeast seems to love). i wrapped in a sleeping bag to keep it warm and overnight it has gone up to 33 degrees! I loosened the insulation a bit but it is staying tight at 32 Degrees even though the room is 15 degrees. Do the yeast just like the highs temps?? It would be interesting to see an episode on the different results between bakers yeast, distillers yeast, champagne yeast and ale yeast on flavour (if you're interested. Im not trying to make work for you, ha ha) Thanks man!

[@TheDrinkJournal]

Also, if you are after some boiler insulation - try a windscreen sun-shield ? supercheap do them for $20

[@StillIt]

Dude that's a great idea for insulation haha. The yeast throws off a lot of heat when they are going flat out. It's pretty normal for Brewers to actively cool the yeast for the first few days then heat it after it chills out a bit.

[@TheDrinkJournal]

Thanks man! I never had this problem when brewing beer. I guess the half a cup of yeast is the major difference.... ha ha

[@StillIt]

Yeah distillers use a lot of yeast aye!

[@lotus11freak]

Do you separate the methanol in the stripping run?

[@ScottTurnerboy]

I’m a newbie and this may have been answered but, do I use my column with the copper plates in them or the one without for the stripping run?

[@TheStigma]

Late answer - but there is no point whatsoever in using boiling plates for stripping. The only necessary components in stripping is the pot and a condenser of some sort. Any other parts are for higher purity and concentration, and they will just waste your heat and make it go slower than necessary. A stripping run is primarily just to remove the bulk of the junk (water and solid remnants) from your alcohol. Once the volume is greatly condensed and much more manageable you can store and handle it so much easier and do the final run at your leisure. Unless your still is huge you may have to strip simply because you have more ferment than will physically fit in your still in a single run also. This will naturally just make sense to do from a practical perspective once you decide that you want a larger fermentation tank to do some bigger batches. You don't have to strip though. It just makes it easier to get high ABV (if you want that) on lower-end equipment. A single (slower) run is fine if that's all it takes to get the end-product that you want to make.

[@williamsmith1741]

What would make a stripping run smell like "raw pumpkin" or the inside of a multi-vitamin jar (not nice). Using turbo-yeast?

[@StillIt]

It could well be. What was the mash? That could also just be the raw grassy/penut butter smell that a lot of new whisky has. Only thing for that is age.

[@pigtrapper1329]

Is it possible to make a sour mash from corn/barley mix? Or just corn?

[@StillIt]

Yup you could do that. What are you thinking man?>

[@pigtrapper1329]

Still It l made some from 60% barley 40% corn. It was low alcahol (90%) because I didn't grind up the barley... but had a great flavor. I'm slowly learning and you are helping a ton. You make some awesome videos!!!!

[@StillIt]

Awesome dude!

[@joshcasey8311]

if you'd like to have some more white oak i can get all you could possibly need. if you pay shipping i'll put in a box. if not today then whenever you decide that you're running low. there are several different species of white oak here where i live. i like the scaly bark variety personally. just let me know if i can help

[@StillIt]

Sorry dude, there is something funny going on with comments . . . . Im sure I replied to this! Thanks for the offer man! I will keep it in mind

[@kimimmel6170]

If i am going to use the backset for another batch, i collect down to 10%. This way i am not adding very much alcohol into the new batch.

[@denisjames8024]

great videos you got here, just got a pot still for my grainfather and doing my first stripping run soon

[@lotus11freak]

Would it be a good idea to at least separate the methanol in the stripping run ?

[@broken777B]

Love your videos, Jesse. Do you lose any flavor when doing stripping run?

[@timblack5611]

So this question may have been answered already but here goes. If I cut the foreshots in my stripping run, would I have to cut in a spirit run?

[@Brumasterj]

I basically do a UJSM 10 lbs corn 15 gallon boiling water add 20-25 lb table sugar Let cool to 155 deg add 3 lbs rolled oats Let cool below 100 deg Add 1 lb of malt and yeast I never do a stripping run Add 100 % backset to next generation Will run 5 generations adding 1 lb of malt each time My question is, if making a scotch with safety net Can I run multiple generations with peated malt? Still not sure I want to do a stripping run will have to play with it I guess! Cheers

[@musicandbikes6689]

Still appears to huff and puff a bit when I run it hot and fast. Is that uncondensed distilate being pushed out? I have only used regular tap water is it better to cool it through a heat exchange on way to still?

[@weld4200]

If vapor is comming out ur pipe ur running to hot or to fast

[@ubza1234]

if the batch is small, why wouldn't you go straight to your spirit run? what are the disadvantage to doing it this way?

[@BlackSwarm1]

Question, do I run stripping runs in pot or reflux? Thank you!

[@logigustafsson]

I'd run it in pot configuration. As soon as you start working with the reflux, you aren't stripping (running fast and hard) anymore. Reflux is the refining part where you're running vapour up the column, condensing, repeat - repeat.. Might as well skip the stripping run completely if you are going through reflux steps anyways in my opinion.

[@FrackinNuggets]

Maybe I missed it but do we still collect the leads on the spirit run after a strip run

[@StillIt]

Personally I keep everything from every stripping run. And take fores and heads on the spiritt run.

[@michaelblitz8782]

My stripping run has a really bad smell, perhaps like rotten eggs. It was a scotch style wash, 20 gallons which yielded about 6 with an average ABV of about 30%. Do you think it will go away with with spirit run?

[@alwaysgettingwrecked6604]

Did it ?

[@goldilow2114]

How about foreshots? Do you throw them out on each stripping run, or account for them in the spirit run?

[@StillIt]

I take care of them in the spirit run. Personally I would rather do it then when things are much more precise. But plenty of people make kick ass product and take fore shots on he strip.

[@filthysock]

I take them off from both runs. More roughly and larger volumes during stripping, which lets me get more precise during the spirit run. At that point you can taste a teaspoon once a minute or so until you hit the good stuff that you do want to collect.

[@BigfootRanchMaster]

"that's quite yum" LOVE IT

[@rhysezfpv]

Do I have to do a stripping run if Im using a 4 stack bubbler reflux? Thanks 😀

[@StillIt]

Nope you dont have to. Depending on what it is you are making and your goals it may still make sense though.

[@rhysezfpv]

@@StillIt Thansk Bro ! Your shows Awesome Cheers !

[@trickyriky1]

What about when stripping run comes out smelling of paint stripper? pour down drain or redistill ?

[@StillIt]

I would still give it a chance man.

[@trickyriky1]

That's what i thought, it was my first ever attempt at distilling, was pretty sure i caught the heads, body and tails, the heads stunk to high heaven, the body actually smelt like and tasted like a nice whiskey when i put it in a bottle, tasted it after about a week and it was still good, but then i left it for maybe a month and went to sample it, and the body had that paint stripper smell, not too badly, but it was noticeable. Planning to start a sugar wash ferment this weekend so i think i will add the first batch to the batch I'm about to make and then do a spirit run. Cheers Jesse :)

[@ashrillcaw]

This was really helpful, thanks.

[@StillIt]

Glad it helped :)

[@Ordog213]

Recived notification, didnt see video.....hit like button anyways. *Edit: But you could "cut" of some of the real bad Heads while doing a stripping run, or am i completly wrong?

[@michaelnorwood5888]

Ordog213 I do. I cut the fores and sometimes kinda deep into the heads and then collect everything else

[@nhstorage]

Hey Jessie. I'm totally new to the world of distilling and I just wanted to say thank you for all the videos you've made. You've definitely shortened the learned curve for many of us.

[@StillIt]

Yeah I have seen people do it either way. Personaly I do not take anything from the strip. I would rather remove the heads/fores with the more precise spirit run. But thats just me man :)

[@erichyacinth3430]

Hi dude I want no the formula for making cuts with a 30%ABV charge

[@jamesmediallc8933]

At what point do you completely replace the corn. Or do you?

[@StillIt]

Do you mean for UJSSM ?

[@jamesmediallc8933]

Still It yes. For UJSSM

[@tracibeacer670]

hi. Would you do a stripping run with a thumper or should I by pass it??

[@BigEdsGuns]

No need to run through a thump on a stripping run. Collect all without the thump, collect down to 30, 20, or 10 abv. If collecting in single vessel: for safety collect in glass, stainless, copper or wood container. If collecting in glass jars: combine all jars in the still and dilute with water. Take a sample making sure abv is 40 abv or below. Dilute the stripped batch (or combined stripped batches depends on boiler size) with water down to 30 to 40 abv. Then do a Spirit run with a thumper. Make cuts, let your nose and taste buds do the blending. Jessie's video are spot on. Theirs your "XXX" or triple distillation mark on the bottle.

[@tracibeacer670]

Can't wait...thanx 4 your input..

[@StillIt]

BigEd got you covered mate ;)

[@Bonkshee]

Why shouldn't you re-distill over 50% abv? Asking for a friend. I've heard of it being done with a cheap Chinese still and it worked out ok.

[@patricksheridan3810]

BOOM!!!

[@arealcanadian419]

Ethanol at 40% abv reaches its flashpoint at only 26°C or 79°F which means it will catch fire if there is any source of ignition. I hate to Imagine how bad things could go wrong if a still caught fire.

[@filthysock]

Alot easier to learn all of this by just doing it. Just get a still, make a wash and start stilling... and all of these points become obvious as hell. I would have been confused if I felt I had to take notes from videos like this, lol. It just seems more complicated in words than it is in practice.

[@jimmyrankin2858]

Hey mate can you do a Sodium Carbonate video. Cheers

[@dave50cal]

Good video Jesse,dang I wish I had won some wood lol

[@StillIt]

Won wood from the stripping video with the big hairy man?

[@dave50cal]

Guess I should have said oak lol

[@StillIt]

Hahaha

[@stephengarwell8386]

Love this place, just wanted to say I've done lots of turbo wash and turned into Gin but just tried the FFV, honestly Jesse stay away from Turbo

[@StillIt]

That bad eh? I'll do it some time as a test I'm sure. But have no reason to use it.

[@stephengarwell8386]

yes the turbo spirit usually gets run through a carbon filter 4 - 5 times as for me it seems to have a kind of fake banana taste, where as the FFV was good the next day.

[@jasonnabors5045]

I had an idea. I did a stripping run. What do you think of freezing my stripping run to extract the water and crap before doing my spirit run? I am thinking I may try it. I was wondering if you had any experience with this?

[@StillIt]

Freeze distillation is basicly just a less precise distillation. If you want to further refine it I would suggest triple distillation would be a better option.

[@jasonnabors5045]

@@StillIt Sounds legit

[@rimrock53]

Didn’t you start the distillation at about 12%? Why does it make sense to go down to 10%?

[@logigustafsson]

I think you have misunderstood. The wash is at 12%abv, and during stripping run he cuts off when the distillate falls down to 20% or 10% abv.

[@clintonbird4625]

How long can I save a stripping run if I don't have time to turn it into a spirit.

[@kevind7617]

I know this video is old.. I'm just rewatching your videos because of algorithms you seem like a cool guy that I'd like to hang out with but we'd have to work on your high pitch giggle/chuckle

[@mattjohnson9226]

First stripping runn.. UJ gen 3... thanks for your time Bro..

[@musicandbikes6689]

So a Stripping run is fast is a burp/puke occasionally is not the end of the world? Going to distill it again anyway. Using an Aembelic pot still on t500 boiler.

[@SilverMatchinc]

Lucky number three on the 👍

[@StillIt]

Quick on the draw ;)

[@rldays9179]

What is backset?

[@rldays9179]

Backset is what is left after distilling your stripping run or spirit run if you are not doing a stripping run. In UJSSM you want to add up to 50% of the necessary fluid to the sour mash/corn to start fermenting each generation again. Yes I am answering my own question. Thanks for the help people, I got it.

[@jjenkins0788]

Should I be worrying about scorching whole doing a stripping run.

[@StillIt]

No more/less than a standard run really :)

[@SyBernot]

When I strip, during the warm up I toss the foreshots, then during the next run I repeat, my warm up is to 168 F and hold for 15 min or until nothing comes out, which ever comes first. Usually the second run I have almost no foreshots.

[@yarkobroda]

Wouldn't you lose flavor in the stripping run? As far as I've been able to surmise from various resources, every time you distill you lose flavor from the wash. That's why vodkas are triple distilled or more. But with a whisk(e)y you're aiming for flavor so it seems counter-intuitive to do a stripping run.

[@StillIt]

Yes and No. In essence yes you are right. more distilations = less flavour from the original wash. In practice it often is a little more complex than that, mostly around technical and marketing terms. Most vodkas only actually go through a commercial still once. But the still will be plated. It may have 20+ plates. So some places will then call it 20x distilled. To a lesser extent slowing distillation down (especially in a pot still) will have a similar effect. So I guess the takeaway is: I think its more about the end ABV that effects flavour. If you distil to 80% (final product) that allows 20% of "other stuff" to impart flavour. if you distill to 95% that only leaves 5%. In saying that, distilling to 80% on the wash will likely give you SLIGHTLY more flavour that distilling to 80% from low wines.

[@yarkobroda]

Still It makes sense. Thanks mate! Out of curiosity what do your low wines come out at?

[@StillIt]

Depends how low I go I guess. But normally 30-40%.

[@SyBernot]

Ohhhhhhh, so not about a quick trip down to the local gentleman's club. I've been doing it wrong all this time.

[@StillIt]

HAHAHA nah dude! Not this time. Although I am fairly sure google thinks that is what I am talking about haha.

[@the_whiskeyshaman]

Sodium k what what.

[@anomie6788]

What is a stripping run ?

[@JasonBlack66]

longer and longer coz drunker and drunker lol :P MeToo

[@beastofreece7827]

we call it a NOOODIE RUN.

[@brianhogue1671]

When do you start running water through the condenser on a stripping run? Certain temp or from the start?

[@StillIt]

Just before the still gets up to temp.

[@Mezox13]

What do you do with the faints

[@StillIt]

Either put em in the next run. Or save them up and do a all feints run.

[@Mezox13]

@@StillIt if you put them all together would that make a quite complex flavour spirit