A while ago I asked the patreons what questions they would ask professionals if they had the chance. I will indeed be asking professionals these questions in Texas this October. But I thought it would be fun if I answered them too. So here goes . . . . Why did you start chasing the craft? How much does yeast choice and treatment effect the final product? How did you make your start in the industry? What do you do with your feints or heads and tails? How many cuts do you make? Do your recipes scale on a % basis between commercial and home distilling volumes? How do you stop boil overs/pukes?