Just opened a new lot

[Kurt]

of 3F OE and again LUMPS

[Gussy]

of 3F OE and again LUMPS

I see you got the fork and steak knife out, but Kurt, you're not supposed to over cook buffalo and that steak looks way over done!!

[Kurt]

it washes down good with your wine :exclamation

[SgtDog0311]

Looks like my cooking when I'm batch'n it.

[Steve Anderson]

Kurt, suppose the lumps are humidity related?

[Kurt]

I don't think so Steve. They have been in a air conditioning since I had it and they are sealed cans.
I had Swiss powder like this also.

[Gussy]

it washes down good with your wine :exclamation

I forgot about that and meant to ask how you were. I was trying to find someone to try it to see if it was safe. If you drank it with that steak, I'm not sure which one would make you sick!!

[Mike]

of 3F OE and again LUMPS

Hey Kurt, Are you using that fancy knife to cut the powder lumps apart? I guess it should work and that would be cool. Always nice to have the proper tools. Shoot sharp, Mike

[rdnck]

When powder is made, it all goes through the dryer as a lot. Running it through screens to separate it according to grain size is the last step before packaging. All the powder from this lot will have the same moisture level--and clumps. That's the bad news. The good news is that it will shoot OK once you break up the clumps. Shoot straight, rdnck.

[Kurt]

Mike.

Busting the lumps is fork work. Cutting the can open is knife work TNX for the knife Mike. It gets used just about every day.

Bill I had a conversation with the rep and told him that you better hire the powder tester back

I shot 10 rounds of this new 3F in the .44-77 this afternoon at 130 yards with the load I have been using. The only difference I see is that it printed about 2" lower, but it cut the holes. I think it will be OK.

Kurt