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Changing brake fluid.
Posted: Fri Apr 11, 2008 8:59 pm
by wanderinstar
On the subject of changing old brake fluid. How do you know when the old stuff has been pumped out and the new gone in?
An idea I had was to use a different coloured fluid. The stuff I have in now is a yellow colour, so I thought that if I get the red stuff it will be obvious when it has all been changed. Are there any problems in doing this, ie different makes, Girling Lockheed etc.
Posted: Fri Apr 11, 2008 10:20 pm
by MoggyTech
Simply flush through on the longest brake line first, until the reservoir is almost empty, add fresh fluid and continue to bleed until fresh fluid is through into the jar, then bleed the other three to flush the old fluid out of the pipes.
You can save time if you have an old pastry bolster, and use it to suck out most of the old fluid from the reservoir, before you start bleeding with fresh fluid.
Posted: Fri Apr 11, 2008 10:32 pm
by bigginger
Sorry to be picky, but surely I'm not the only one with no clue (and I include Google in this) what a "pastry bolster" is - same sort of deal as a turkey baster? That's what I use
a
Posted: Fri Apr 11, 2008 11:55 pm
by MoggyTech
bigginger wrote:Sorry to be picky, but surely I'm not the only one with no clue (and I include Google in this) what a "pastry bolster" is - same sort of deal as a turkey baster? That's what I use
a
Yes same thing, probably a Scottish thing

Posted: Sat Apr 12, 2008 12:06 am
by bigginger
As I say, nowt on Google - and I have a pretty good knowledge of Scottish vocabulary, since I have a Scottish father/uncle/ancestors and have spent a lot of time and even lived there

Sure you're right though, not talked to many Scottish pastry cooks
Posted: Sat Apr 12, 2008 12:33 pm
by wanderinstar
Perhaps I should have asked a pastry chef about this.
Posted: Sat Apr 12, 2008 4:22 pm
by wanderinstar
Well I did ask a pastry chef. He told me you cant get the red brake fluid anymore. Everything is Dot 3/4/5.1 now. Bled all system through with new fluid and brakes back to A1 condition
Hurray for pastry chefs.

Posted: Sat Apr 12, 2008 9:13 pm
by bmcecosse
I just bleed through until all the nasty brown/black fluid has gone and fresh yellow stuff appears !
Posted: Tue Apr 15, 2008 12:39 pm
by Kevin
Hurray for pastry chefs.
