I use one of the Franklin brass dryers. I let the brass dry on a towel for a bit before putting it in the dryer for an hour.
I use one of the Franklin brass dryers. I let the brass dry on a towel for a bit before putting it in the dryer for an hour.
Wet tumble, rinse, then rinse in 91% isopropyl. Shake free liquid off then air dry on towel until dry. Works for me and I don’t see many water spots.
ETC (SW/AW), USN (1998-2008)
CVN-65, USS Enterprise
"When I have your wounded." -- Major Charles L. Kelly, callsign "Dustoff", refusing to acknowledge that an L.Z. was too hot, moments before being killed by a single shot, July 1st, 1964.
Black Lives Matter. All confederate symbols and monuments need to go.
Proud to live in a sanctuary city.
Last edited by Don Quijote; 10-28-18 at 21:40.
"When I have your wounded." -- Major Charles L. Kelly, callsign "Dustoff", refusing to acknowledge that an L.Z. was too hot, moments before being killed by a single shot, July 1st, 1964.
Black Lives Matter. All confederate symbols and monuments need to go.
Proud to live in a sanctuary city.
That comment is from the same guy who is worried about softening brass if he goes over 200 F. It's baseless speculation not based on any subject matter expertise.
I am an engineer by education and profession, involved in manufacturing for over 25 years. His concerns are nonsense.
Last edited by Don Quijote; 10-28-18 at 21:42.
Ignorance (no offense) breeds fear. That poster should get a reloading clinic in before proceeding, maybe speak with some old-timers.
Funny. I've been reloading since 1978. Ignorance, in my case, breeds caution, not fear.
How could heavy metals get into your food? Well, it's possible that inadequate cleaning could let the dust get into your oven; when you reheat the pepperoni pizza it gets a dusting of heavy metal residue and same finds its way into your liver, etc.
Not saying it's inevitable, or even likely; but I just think it's a bad idea to use the same utensils for food preparation and service that you do for industrial work.
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