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Hey gang, I was at a customer's place this week trying to help them understand how to operate their still.
Prior to my arrival they were running their boiler (and subsequently their kettle) with a thermostatic controller. So they would essentially set to a specific temp, and once temps are achieved the boiler turns off. Naturally this method sucks for distilling.
So we installed a globe valve and pressure gauge at the still, set the thermostat on the boiler at the highest temp (240°F I think) and manually adjusted as needed at the still. Seemed to work pretty well. They have a million BTU boiler so no issues with being under sized.
My question is that that gauge was telling us that the pressure seemed to vary on its own through out heat up and into the run. as we got more into the run the pressure seemed to more or less stabilize. I'm not really sure i understand this behavior compared to how absolutely precise work with electric heat input.
Can someone explain in plane language why the pressure seemed to bounce around during the run rather than stay relatively stable?
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