StillSmart

Just read this advice by Harry on the New Distillers mailing list:
...using butter as antifoam to lower the surface tension of the bubbles (the foaming) and break it up, is a sneaky way of disguising any added taste from the antifoam agent (the butter) . Why? Because butter tastes like diacetyl (yeast byproduct), which is usually present in distiller\'s washes that are grain or molasses based (not fruit). Think \'buttered popcorn\' or \'toffee\'. Can be quite pleasant (in moderation) in brown spirits.
Has anyone tried this? Thought it was worth mentioning!

I've been using some copper mesh in the boiler to keep down the foam, works great and just leave it in the boiler.

Never had a problem with foaming with my Super Reflux. I put it down to the fact I never more than two thirds fill it which means there's a reasonable air space. Or have I just been lucky?

Opus