REFLUX CHAMBER PRINCIPLES

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
NEEDLE VALVE LINK:
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[@cyber_dev24]

This man is like a whole applied sciences curriculum. You're a great human being George .

[@mikew.1902]

I am a far better distiller than I could have ever been without George's tutaledge. George, Thank you for what you do.

[@jonnykroneks3798]

Idk if you are getting your point across bro. But I agree.

[@mesavage999]

I'm the guy in the back of the room who you may think has drifted off. No way Jose'. Sometimes I close my eyes just to listen. You are a marvelous story teller and it's great to hear the facts based on your experience actually experimenting. I like to tune in and turn on.

[@joaocruz1979]

Everything I learned was from you George. I do have to say ....thank you very very much. Today I'm making my own moonshine and Whiskey (not the best one but... not bad at all...) and I'm still learning. I'so glad to be part of this channel and have the opportunity to keep learning from you. You are always welcome in Switzerland... ..

[@chrishayden3854]

Good stuff George. Please don't ever dumb it down because you can find that kind of information all over the web. I come to your channel for real information that is useful in the process.

[@buddy.abc123]

This channel is the greatest channel on KZbin with the best teacher in the world at its helm. Thanks for the info George. Love the videos from South Africa 🇿🇦

[@RoughRoman]

RSA buddy

[@kareemcallum4690]

i know Im asking randomly but does anyone know a trick to get back into an Instagram account? I was dumb lost my login password. I love any assistance you can give me.

[@aliarturo8741]

@Kareem Callum instablaster ;)

[@kareemcallum4690]

@Ali Arturo i really appreciate your reply. I got to the site through google and im waiting for the hacking stuff now. Takes a while so I will reply here later when my account password hopefully is recovered.

[@kareemcallum4690]

@Ali Arturo it worked and I now got access to my account again. Im so happy:D Thanks so much, you saved my ass :D

[@petercatto9795]

Hello George Peter from Australia? You are the most intelligent Man on KZbin right now and you are not greedy. Thank you for helping me with beer spirits and wine..

[@Brumasterj]

Man I bought 18 yards of mesh because a buddy told me to roll it tight and stuff the whole column so I was able to cut it in half and roll both up tight to shove up my 18” colum I still had room so I bought some of those scotch brite copper pads because I googled it and it said made from 99.7% pure copper. I’m glad I watched this so now I will remove scotch brite and pull the copper mesh out and roll it loosely!!!!! Thank you George you probably just save me my first 12 gallons of wash!!!

[@lymanbone1066]

WHAM BAM GEORGE YOU ARE RIGHT ON ABOUT UNDERSTANDING THE SCIENCE OF WHAT IS GOING ON IN THE SYSTEM. DON’T CHANGE A THING ON YOUR SYSTEM.

[@edwinvoorhees1952]

Lol. “Don’t get wrapped around the axle”. Classic stuff! Love your very informative and entertaining videos, George. THANKS!

[@BarleyandHopsBrewing]

Thanks 👍

[@closertothetruth9209]

George i know youll probably never see this , but your videos are very enjoyable, and youre a natural teacher, im thinking in the service you no doubt taught many.

[@peteheisinger4603]

George, I am very new to this and you have been so much help. Thanks for being here.

[@toddbiskupiak7170]

The best explanation of head temperature I've heard yet! Running 2 returns is better than one. Having only 1 will cause a siphon effect on the reflux line.

[@Ytviewer43]

Agree

[@phillipgriffin]

You did a terrific job of explaining this George.

[@kevinbaxter2578]

George's clear column really made reflux apparent. It showed exactly what he was describing. If you haven't seen it yet it's worth a watch.

[@marcelohernandez7215]

Thank you George for sharing, you are the best "science story teller"!

[@MultiTut69]

Great job with the explanation George 👍🏻

[@stevespear2845]

I say thanks for going so in depth into the process. It has made my results much better k owing that much more about how it should work. Thanks again George

[@jdavi-uu1yl]

Did you read the comments? George, you are really helping Us newbies. Once I get balanced and my fore shots are gone, I back fill my Reflux jacket with fairly warm water. When I crack that valve it doesn't cold water shock my reflux. It helps me dial it in a little faster.

[@shadow4280]

Happy distilling! Love your videos full of interesting info.

[@jamesramey3549]

I appreciate that you use science. Helps me to understand it better. Thank you

[@OSCARE38]

So true so true George you are the best put your theories to the test never let down I have learned so much thank you for all your time and massive effort can not thank you enough

[@mrclay50]

Thanks, George you are a wealth of Information!

[@stevenbaynes2646]

Thanks again George, ran mine today and had good results as always! Many thanks for all your teaching! refluxing is so much more fun than pot stilling!

[@eddielizemore535]

Nice one George I enjoyed going over the principals again and believe it or nor I also picked up some points that got lost. Thanks, great video

[@supervhvh]

Thank you so much for such valuable content !

[@JERRYD863]

I love the science behind the product. The way I think, this helps me to understand what is happening in a very simple way. Thank you

[@Ytviewer43]

Always enjoy and am motivated by the “why”. If I understand something I can respond to a variance. George, you are a gifted person when it comes to transferring knowledge. To me that is a true definition. If a “Teacher”, to transfer knowledge. I wish you had been my math, Englsh; science, and well, philosophy teacher throughout my school years. I appreciate your openness and transparency to help us all understand the science to equip us to produce a better outcome, whatever it is they we are doing. Please keep it up!

[@crp110]

Well said i finally get how the reflux works 👏

[@anthonybarra2391]

Great information as always thanks George

[@joshhayne]

Thank you. Once again a very thorough explanation. Every video I watch changes my understanding.

[@BarleyandHopsBrewing]

Glad it was helpful!

[@kathym7495]

I am just getting started with brewing and distilling, my hardware and supplies are in the mail. Your videos are awesome. I appreciate your attention to detail and thorough explanations.

[@danssv8]

Happy distilling dear

[@wirmuessenhierraus]

Great videos! Thank you very much

[@chucknaturale307]

I run two water supplies the one for reflux always runs hot so l use tap water with a needle value and collect the hot water to use in my next mash after it cools for my condenser l use a pump and 15lb of ice in a cooler with 3 gallons of water which last for my 6 hour run. As always great stuff my friend thanks for all your help and #HappyDistilling

[@danssv8]

Very well explained George

[@carlosprite]

The science is always more important 👌🏻

[@carlosprite]

Knowledge is the difference between luck and repeatability

[@shawnclarke3374]

George love the channel i recently got a t500 I now know what you mean with that water valve😂 little tip i found putting a clothesline peg on the valve helps with them fine adjustments😉

[@sinhnguyen4815]

Howdy, Paul. Glad you're keeping up with the gang.

[@Naamis1]

I miss content from George. This was an eye-opener on a couple of things.

[@howardlan3892]

Thanks George for another informative lesson. I for one hope that your comment that you may do a run will come to fruition including some of the nuances of managing the still and the subtle nuances involved. Thanks for everything you do.

[@johnquattlebaum4748]

Do not change a thing. Although I may not understand everything you say, but you give all the information which often completes my circuit to make my little light shine. 🤣🤣

[@jhanlon241]

Yes George, it is important to understand how things work.

[@ianirvingthorsonc]

Haha "too deep into the science" ...i love the details cause sooner or later im gonna have those questions 😂🙆

[@rocketsroc]

The internal condenser at the top of the reflux column is pretty much a Dephlegmator. It requires a fine water adjustment valve (needle valve) since it takes only a tiny amount of water flow to drop water back into the boiler whereas the final condenser can use much more water flow. As George noted, too much water flow to the top condenser and you will never reach the vaporization set temperature. Cut the flow back to a trickle and adjust till set and perceived temps become balanced. This is the sweet spot.

[@danssv8]

You inspire me to go electric with a pid controller, thanks again to your brilliant video George

[@BarleyandHopsBrewing]

Go for it!

[@danssv8]

You can use stainless pot scrubbers at top and bottom of your column to hold your saddles in , works great.

[@abozarmajidi9375]

بسیار بسیار عالی، خیلی مفید بود فارسی نوشتم که بدونی یک ایرانی دنبال میکنه

[@danssv8]

Have noticed you build your self a scr controller in the background. Happy distilling.

[@jeremyrobinette26]

Awesome

[@scottmcneill6333]

Hey George. Could you please do a video on flavor carry over such as fruit brandies and grain flavors? That would be super awesome!

[@ronwhite1273]

Thank you.

[@billgowin7729]

George, love the channel. When putting copper mesh in the column, how many runs before the mesh should be changed out. Can I just clean it and put it back? Thanks

[@marvinharms1891]

Another here from RSA. Very sound information man. Just was wondering if your outlets on the condensers are a larger diameter than the inlet? I work in breweries and distilleries as a pipe fitter, and the outlet is always larger than the inlet ie. shell and tube exchangers. Was told its more efficient in heat transfer, and less strain on the pumps🤷‍♂️

[@johncarman5207]

Been watching your videos and really enjoying them and learning a lot. Are the stills in this video and a few others sold by your store or how can I buy one? About and 8gal or larger 15 max.

[@anthonyking2540]

Rubber stopper on head of column,I just pull thermometer up till tip is where I want it,thanks George. Miss your content, hope all is well!!!

[@danssv8]

You 100% correct

[@mattweimer5067]

Running mine and wondering why the temp is fluctuating so much, sometimes I think we over think things. Pulled some copper out and I’m back on track, thanks George!

[@mennolourens986]

Like all your good info 👍

[@BarleyandHopsBrewing]

Thanks 👍

[@donalddooley209]

George I mine slow and steady and watched temperature change the closer I kept it the better I did

[@mr.m.o.g.o.m.]

I used 40 mesh copper screen 6” wide 36’ long for my 29” reflux colom still.

[@gregorhzaczek2405]

Thanks I'm. New and just bought those scubbies

[@gregorhzaczek2405]

You would be a. Good hischool shop teacher

[@weskus]

Thx. Learned a lot in this vid. Just a Q.. instead of a fully reflux on your still, will it work if you wrap a thin copper pipe around the top of your tower on the outside and push a controlled waterflow through it? Its then on the outside instead of the inside of the tower.

[@shannoncombs3036]

I read an article about adding Bentonite at the begging of the fermentation process. (2 tbls spoons per 5 gallons) The article said the co2 bubbles would keep the clay circulating throughout the process to remove junk and eventually settle to the bottom. My question is would that mess up the yeast's ability to eat the sugars? BTW still a big fan of the channel.....

[@ohialehuacrozier8638]

Love you

[@eazyrider6122]

Those copper scubbing pads turn a grey blue colour and yes the alcohol stannins and in turn the stannins eat the copper. Thr copper lso removes the sulfides that also eat the copper turning it a blue colour over time. Just wash it all after each run with boiling water or a cleaning run and it may be used a few times again. The packing is well below your coil so none should get into your collection jar.

[@seancourt870]

Can you do a video on how to dilute the flavour of grain from your final product if it’s too intense plz, long time fan love what you do

[@bryannaquin3933]

When I run in reflux mode I run my water in the bottom of the condenser out of the top condenser. in the reflux then out of the reflux back in the cooler works great for me and the water is warm already in the reflux its easier to control great video though.

[@richarddcvd8868]

Wish i saw this sooner...

[@danssv8]

George i found that the partial temperature is about 10 degrees Celsius lower than the 78 degrees Celsius vapour temps just enough to re condense the water back to a liquid

[@chuckdontknowdoya6100]

I run two separate water systems my ten inch by three inch shotgun condenser that l use for a reflux chamber heats the water to 180°F and will melt all my ice if I don't separate them so my thirty inch shotgun condenser is cooled by fifteen pounds of ice and three gallons of water recirculated with a pond pump that will last for my six hour twenty gallon run. As always great information that all levels can use thank you for your help making me better at our thing and of course #HappyDistilling. Stay Safe Stay Well Everyone.

[@BarleyandHopsBrewing]

Missed ya Chuck. Glad to see you back to posting comments. Every time you do it makes my day. You say the things I cannot say in the comment section. You know, gotta make sure I don't offend anyone. George

[@chuckdontknowdoya6100]

@@BarleyandHopsBrewing Thank you my friend I had a little fight with a pair of kidney stones but all is well now and I'm back to call them as I see them, to help all I can and to defend my friends from the haters. #HappyDistilling.

[@wansto]

Hi George, So using a PWM and a pre condenser needle valve, have you thought of automating the needle valve with water output temperature? The water output temperature will be a few degrees different to the point of no return. So controlling this would give a good product flow?!?! Just a though. Thanks

[@cosmolewandowski7860]

R u ok? Been nothing new. I hope u r good your a good guy

[@skeets6060]

Forgive me for asking a dumb question. I thought the AFT ruled against making distilled sprits for personal use. I dont know I am asking because the whole subject of distillation is so very interesting to me. And I surely would want to run afoul of the law

[@eyetok_alot]

congrats with the 100k subscribsions

[@BarleyandHopsBrewing]

Thank you! Now we need to wait for youtube to recognize our community achievement before we can advertise our success. George

[@maggotspawn6882]

I have a digiboil with a still head kit, the pressure needed to move water though it to cool is higher than the 800gph pump can deliver, do you have a pump suggestion?

[@jeffb3550]

Hey George ... I've must have watched 20-30+ of your videos. I KNOW I saw a video where you talked about reflux temperature control using PID and how you had a temperature / exit ABV ratio that you used as guideline/rule for hitting tails. I've been digging back through you videos and can't find that one. Can you or anyone else steer me to the video?

[@frankiedunham6678]

So putting the copper mash in the reflux will bring your proof up, George.?

[@deankundrata2300]

Do you like the mesh over the spp copper pieces?

[@101logickey]

Can you use a shotgun condenser as a reflex condenser?

[@danssv8]

Your water temperature in your reflux coming out should only be between 0 and about 10 degrees centigrade at maximum to partially condense the column vapours, happy distilling. In other words if your column temperature is 79 degrees centigrade your water exit your reflux condenser on the column shouldn't be lower than about 69 degrees centigrade. Cheers

[@jaredroberts4973]

Could you do a video on how to run your reflux chamber? When to turn the water flow up/down. Happy distilling!

[@robertlewis3336]

He did one doing exactly that. Look through the archives and you’ll find it

[@HodgyE5]

thank you

[@barryaldred2242]

Could I use stainless scrubber instead of copper, tia

[@RickDuganTexas]

George, had some issues with my homemade PID controller tonight. Temperature read fine, but no power to my heating element plug. Didn't know exactly how to identify if it was the solid state relay or the PID, but checked all the wires and everything seemed to be still intact. As a result, I just plugged my heating element in and tried to control temp through my reflux by adjusting water flow through the pre-condensor and keeping the cooling water as cold as possible. Ironically, I found this made controlling the temperature pretty easy. I had multiple rolls of copper too, but when all was said and done, I had a solid gallon of 160 proof with no tails or cloudiness. I'm still finishing the last bit waiting for the tails to appear and the proof to start dropping. Already at a level of yield which is typical for my 3 inch column and 24 liters of mash and it's still producing, albeit much slower. I was wondering how to troubleshoot my PID Controller. I tried using my voltmeter to identify where flow was and was not, but I'm not an electrician and it was a bit confusing. Do you mind if I give you a call this week? Love the details in this video. Confirmed I've been doing several things right. :-)

[@BarleyandHopsBrewing]

Sure. Give me a call. Try it again and check that the set temp is above the perceived temp. Look at the front of the PID to see if the output light comes on. If it does look at the SSR to see of the light comes on. If it does, your SSR is energized. If it does not check that you have the wires to pin 3 and 4 correct,. These are polarity specific and if they are backwards it will not work. Switch them and it should correct the problem.

[@RickDuganTexas]

@@BarleyandHopsBrewing George. I went back and followed your PID settings video step by step and that seems to have done the trick. Not sure how the settings got off or what, but it did restore the proper functionality and everything is working again. You are the bomb and I can't thank you enough. Rick. This is the video I used: kzbin.info/www/bejne/e5-YdqqlrJmSqrc

[@WolfsFriend42]

At timestamp 8:00 ish why do you not just slide the too long temp probe up to the proper desired height? You could easily seal it with a small dab of clear silicone on the outside of the rubber stopper.

[@anonymousbastard2981]

#HAPPYDISTILLING from NOLA! I just found some all stainless steel scrubby pads at Sam's Club from Scotch-Brite. They should make fairly good packing.

[@knuckle47]

The more you know, the better it gets

[@mines2sekel315]

If you don't put the cap on your still untele. It gets to 160. Well there be methanol in the heads?

[@peterbartley9777]

A cross - sectional diagram of the column would assist in the explanation.

[@danssv8]

Happy distilling mate

[@BarleyandHopsBrewing]

Thanks 👍

[@escalantea1]

George, do you have a web site?

[@frank64409]

George, question: isn't the minute trace of water where the assents of the flavor are coming from in a pot still? Is this why a pot still gives just a hint of the assent over reflux still?

[@djdaddy8080]

Frank Graham I believe many of the flavorings come from volatile oils which get carried off along with the extra water in a pot still. So while yes, it is because the extra water, it’s not the water itself

[@kb8ktp]

i uses a chest freezer to cool my water works good

[@rocketsroc]

I'm not a believer in copper for the column since after many side by side tests, I see absolutely no difference in taste compared to stainless steel. I found 1/2" diameter glass marbles are overall the best choice. They are cheap, easy to clean, and provide great surface area.

[@BarleyandHopsBrewing]

Great point!

[@derrickrice2010]

Hey George, do you have any knowledge or understanding about continuous distilling? I have seen some continuous stills using a feed line in top of column and a single output at about 50-60% alc. I have seen other continuous still with a feed line lower in column with a output for low spirits(waste) and another output for condenser running at 90-95% alcohol. If you are familiar with the second or more than one output line could you do a video with your board and draw a set up for like where the feed line is in column in relation to the low volatile discard line is in column and also where the the high volatile is in column. Its hard to find any diagrams or explanations on-line to get clarification.

[@BarleyandHopsBrewing]

These still styles do not lend themselves to home distilling. They are sometimes known as fractionating columns and used for industrial production of different products.

[@derrickrice2010]

@@BarleyandHopsBrewing Be that as it may, its still a type of distilling and I would like to understand it more.... so as a distilling community if you have any understanding or knowledge about it why not do a video about how the column is designed and works?

[@rayhowell400]

Are you still making vedios?

[@timurioste1548]

I used those same scrubbing pads you said to not use in my first go at a still. I didn’t read fine print on the label. Ruined the whole batch, tasted like rust.

[@BosiMarika]

i have the same machine but the mash burns in it,if I filter the mash and add distilled water, it loses the aroma of the soul of the mash .if i just add the juice to the pot so that the fruit is removed from it, then my brandy has no taste.what can i do to be good.

[@shibbs2396]

What temp do you look for at the point of no return?

[@jimhinkle5720]

George are you down size to 3\8 or smaller with the valve?

[@BarleyandHopsBrewing]

yes

[@josephkordinak1591]

Hey George, Just watched Jessie's video on packing a column without a reflux condenser. What is your opinion on the result on your final ABV?

[@BarleyandHopsBrewing]

This is accurate information. I am quite surprised that you would ask that. Jessie and I are friends and I respect his breadth of knowledge.

[@josephkordinak1591]

@@BarleyandHopsBrewing Not sure how you took my question? I was just curious if you agreed with his take or had a different take on it. I have seen differing opinions on the subject.

[@BarleyandHopsBrewing]

@@josephkordinak1591 No worries. I agree with the information posted.