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Newbie trying to figure out Plates

Hello all,

just joined the forum, been reading up on flutes and plates. Wanting to put together a plated column with the StillDragon 4" tees made of stainless steel. Not sure if I want perfs or caps. Wanting to make whiskeys so I want some flavor carry through. Was wondering if anyone is using the StillDragon stainless steel perforated plates and how they are working, little confused about them because I've read other place that the plates have to be copper. Was also curious about the regular bubble caps vs. ProCaps.

Thanks

Comments

  • others will chime in for sure..

    My $0.02 - if you want to run a 15-26 gal boiler, get a dash1, 4 regular bubble plates... if you are thinking about a 50-100 gallon boiler, do a 5" with 4 ProCap plates... your only regret will be not getting one sooner....

  • I have a 4" dash with 6 perf plates and it works great for me I am going to get the bubble caps later just because I want them too. If your worried about copper in the vapor path I put copper mesh in my dephl to help knock the vapor down and for the copper.

  • Cotherman- I'm only going the 15- 26 gallon boiler route, just a hobby for me. So your saying bubble plates are the way to go for some flavor?

    Chalmer- your running just the copper mesh at the top with no off flavor, I thought you needed more copper in the column, it's good to hear you don't. I take it with 6 plates, your primarily running vodkas? Have you tried to get flavor carry through?

  • 3 or 4 plates will make whiskey with flavor unless you run the dephleg really hard during take-off... I went from a 2" PDA-1 to a dash1 and it was night and day... I should have done it a year sooner... the first time the plates load, you will giggle..

    more... bubble caps in general can run at much lower power and up to nearly the same power as perf plates... Regular vs ProCap is a function of how many you can properly fit, the regular ones fit the 4" and multiple ProCaps start being the go to at 5"...

  • I have a rum thats about ready to run. Im going to strip it then a spirit run thru 4 plates. Hopefully I can get it done in the next few weeks. What I have been running is a ujssm and it still has some of the corn and malt flavor but not too much. Everyone that has tried what I make has liked it so far. The last run I did I was taking off at 5 to 6 liters per hour.

  • @flutefly if this is your first time at plates you'll find the bubble caps the way to go. Bubble cups are like driving an automatic, perf plates are like driving a manual. I'd suggest the 4 plate bubble cap route proposed by those above.

    Cheers,

    Mech.

  • Welcome to our extraordinary community, @flutefly. Need to ping @Sadi, he is our grandmaster on regular bubble sections and perforated plates even in a mixed environment in his 4" Crystal Dragon / Crystal Stripper. I'm sure you will find all the info here in our midst.

    Your Place to be >>> www.StillDragon.org <<< Home of the StillDragon® Community Forum

  • edited October 2014

    I thought you needed more copper in the column, it's good to hear you don't.

    Just put some copper in the bottom of the boiler. A scrubber big enough to fit in the column will do. You can use solid pieces but a scrubber will not damage the elements if it hits them while you are cleaning or moving the pot..

  • That's assuming you have a wash with sulfites in them that needs removing. A clean wash will not need it.

    StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand

  • Thanks for all the input everyone, been reading through the forum, lots of info.

  • @punkin said: That's assuming you have a wash with sulfites in them that needs removing. A clean wash will not need it.

    On a hobby level, the chances of Sulphur in your wash?

  • edited October 2014

    Depends on the wash, but can you smell or taste in your distillate?

    There's a lot of detail here on all barley wash;

    The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma (PDF) @ Wiley Online Library

    StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand

  • Poor yeast husbandry and fermentation control are how you get sulfur problems.

  • @grim said: Poor yeast husbandry and fermentation control are how you get sulfur problems.

    or distilling wine that had sulfites added!.. but I would like to see a specific thread with adding copper to mostly stainless systems!

  • I think that would be an interesting thread and helpful to a lot of new people

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