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So what ya know about these beasties? I watched a interview with Todd Leopold about them. Very interesting. He says it works because in the top 2 chambers there's 4 feet of mash in each. This causes hydrostatic pressure forcing the steam to pressurize in the bottom chamber allowing the temp to reach above 220f. This allows him to get super deep in the tails - beyond what's possible in a non-pressurized still. He said he's pulling so much oil that the meniscus is huge.
EDIT: Ah I found a better picture and can now see that Mr. Hirsh does indeed have that labeled as a doubler.