This may sound like a fairly trivial question but how thick do you like your resin to be when mixing in q cell, cabosil etc. Peanut butter thickness or more like maple syrup? Do you notice any problems with air bubbles with different consistencies as well?
depends on the application
what temperature maple syrup? I just made my batch for the year. It was a beautiful blonde color, unlike the normal grade A which is more of a copper color. Anyways,when it is still on the stove it may seem not thick at all like water then you bottle it and put it in the fridge and it moves all slow like. Even when Maple syrup(real keep in mind not that highfructose corn syrup maple flavored table syrup) is refridgerated it flows more than normal PEresin
Depends, I hate waste. Never like peanut butter, too hard to apply. I like a runny pancake batter mix. On a larger board I’ll go even less thick (runnier?). By the time it gets to the end it can be way too dry and cakey. Been fine sanding the board and leaving most of the dust on the board, going with a runny mix with glass bubbles, and using very little resin to seal the eps.
I was told toothpaste.
depends on aplications, ding size, location and the bead size of the foam.
standard - 1:1 raitio resin to filler gives thin mayo, use this for plug incerts to get extra resin penetration into the foam and reduce bubbles and on small dings on the flats to save sanding.
thick 1:2 raitio to give stiff peanut butter, use it on large rail dings coz I dont want it to run off the board and on low lb eps with a larger bead size coz I dont wont the foam to suck up the resin.
hope that helps