Absinthe Pete Posted February 13, 2011 Share Posted February 13, 2011 So on almost every professional still I've seen it has some sort of Temprerature Actuated Valve, usually, from what I'm told, it's used to distinguish from heads to hearts and then to tails. So the ones on the professional still what are they used for? And how do they make the cuts? Thanks. Link to comment Share on other sites More sharing options...
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