Ok peeps...lay it on me. I've got a 2 inch Boka which is bloody tops :handgestures-thumbupleft: but soooo slow :handgestures-thumbdown: . I'm in the process of building a product cooler or shell and tube cooler for stripping or pot stilling. Now, I've just been helping my groomsman build a 4 inch bubbler (which looks really cool by the way :happy-partydance: ) and my mistress of finance is asking why the bubble caps? Why 4 plates? Why is it better than a Boka or a pot still? How come they're the holy grail of still on the forum? Well anyway I just said that they're way quicker than a Boka and other than that I didn't know what else? Flavour carry over? Why are they better than a traditional pot? Is it the compaction of foreshots and heads before the hearts run? Less smearing during cuts? Why the bubble caps instead of some other design? Anyway I'm sure some others have had this conversation with their better half and have had to try and explain! :romance-kisscheek: Thanks in advance and links are welcome! :think: :think: :think:
Cheers,
Jono.