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Rifles, Reloading, Optics, Equipment
Reloading
fire forming for the 338-Lapua-inp.
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<blockquote data-quote="Pdvdh" data-source="post: 1209729" data-attributes="member: 4191"><p>Here's why I separate the gun powder from the cream of wheat. Many years ago (decades) I loaded shotgun shells and placed white baking flour in with the lead shot pellets in the effort to buffer the pellets upon ignition, keep the lead pellets rounder, and tighten up my patterns in a 20 gauge 870 LW with a fixed improved cylinder choke. All chokes were fixed in those days.</p><p></p><p>I experienced a high percentage of those shells that fired under pressured and under powered. The only difference in the loads was the white baking flour added to the lead pellets. There was only one conclusion, and I reached it pretty quickly. The flour was escaping the column of pellets, leaking around the shotshell wad, and then contacting and contaminating the powder charge. White flour contaminates shotgun powder and affects powder burn rate and pressure. I am utterly confident of that.</p><p></p><p>So that's why I separate gunpowder from the C-O-W today. I never added cream of wheat or any other ground grains or wheat/flour to my shotgun shells as a buffering agent after those experiences. I now separate pistol powders from the C-O-W with a single thickness of kitchen-type paper towel when C-O-W fireforming cartridge casings. </p><p></p><p>One additional consideration... My shotgun shells would remain loaded for weeks and months before firing. I was loading them for ruffed grouse and ring-neck pheasant. They were carried around afield and loaded and unloaded. So it's possible that a longer period of contact time and some rustling is required for the flour to contact and degrade the shotgun powder. I didn't like what I experienced one bit, and was fearful of a dud shell lodging inside my shotgun barrel. So I ended that practice without bulging my shotgun barrel.</p></blockquote><p></p>
[QUOTE="Pdvdh, post: 1209729, member: 4191"] Here's why I separate the gun powder from the cream of wheat. Many years ago (decades) I loaded shotgun shells and placed white baking flour in with the lead shot pellets in the effort to buffer the pellets upon ignition, keep the lead pellets rounder, and tighten up my patterns in a 20 gauge 870 LW with a fixed improved cylinder choke. All chokes were fixed in those days. I experienced a high percentage of those shells that fired under pressured and under powered. The only difference in the loads was the white baking flour added to the lead pellets. There was only one conclusion, and I reached it pretty quickly. The flour was escaping the column of pellets, leaking around the shotshell wad, and then contacting and contaminating the powder charge. White flour contaminates shotgun powder and affects powder burn rate and pressure. I am utterly confident of that. So that's why I separate gunpowder from the C-O-W today. I never added cream of wheat or any other ground grains or wheat/flour to my shotgun shells as a buffering agent after those experiences. I now separate pistol powders from the C-O-W with a single thickness of kitchen-type paper towel when C-O-W fireforming cartridge casings. One additional consideration... My shotgun shells would remain loaded for weeks and months before firing. I was loading them for ruffed grouse and ring-neck pheasant. They were carried around afield and loaded and unloaded. So it's possible that a longer period of contact time and some rustling is required for the flour to contact and degrade the shotgun powder. I didn't like what I experienced one bit, and was fearful of a dud shell lodging inside my shotgun barrel. So I ended that practice without bulging my shotgun barrel. [/QUOTE]
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Reloading
fire forming for the 338-Lapua-inp.
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