lostintheforest
off to a rocking start
Member since February 2013
Posts: 19
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Post by lostintheforest on Mar 25, 2013 2:28:23 GMT -5
Hey everyone, The subject kind of says it all. Just been reading conflicting information (both from seemingly reputable sources) about whether or not it's a good idea to add baking soda to the coarse grind stage in order to reduce gas build up. One source will say using it will neutralize gas buildup whereas another will say that baking soda will actually exacerbate the buildup (which seems to make more sense to me). Anyone have any personal experience/ chemistry knowledge that could shed some light on this question? Thanks!
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RockIt2Me
has rocks in the head
Sometimes I have to tell myself, "It's not worth the jail time."
Member since December 2009
Posts: 668
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Post by RockIt2Me on Mar 25, 2013 6:41:50 GMT -5
There was an old wive's tale that stated putting baking soda in cooking pot of beans (pinto, kidney, etc.) would eliminate the flatulence associated with consuming said beans...did not work at my house.
Can't help on the tumbling question, but I am sure someone will.
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,561
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Post by jamesp on Mar 25, 2013 9:12:55 GMT -5
It is a complicated subject.Some rocks are acidic,some are alkaline.Baking soda is alkaline.That is a major impact on your inquiry.I solved gas w/soda at times and vinegear at others.And glass or obsidian is pretty nuetral but still often produces gas for all together different reasons.If you tumble uranium you will probably get radiation!IT SEEMS,that baking soda is the most common solution.Without a chemical analysis i don't think anyone knows.Me,i would try baking soda.
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tkvancil
fully equipped rock polisher
Member since September 2011
Posts: 1,547
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Post by tkvancil on Mar 25, 2013 9:41:30 GMT -5
The only time I ever had a barrel swell up on me was when I added baking soda. The end of the barrel was protruding and the side bulging. I'm a lortone user and the information on the lid liner says not to use baking soda. Read that little tidbit after the fact.I wouldn't use it.
I tip I got from here on the board..... Use water hot from the tap. It has less dissolved solids than cold and as it cools it helps seal the barrel.
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Minnesota Daniel
freely admits to licking rocks
A COUPLE LAKERS
Member since August 2011
Posts: 891
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Post by Minnesota Daniel on Mar 25, 2013 16:48:19 GMT -5
There was an old wive's tale that stated putting baking soda in cooking pot of beans (pinto, kidney, etc.) would eliminate the flatulence associated with consuming said beans...did not work at my house.... It didn't work because you got it wrong. Don't ever use baking soda when cooking any vegetables. You only use the baking soda in the water that you soak the dried beans in. It helps to remove the tannins in the skin, and those will increase flatulence. Soak the beans for 2 days and NEVER cook them in the water they've been soaking in (trust me on that). I learned how to cook beans in Guatemala, where they know their beans. Not that this has anything to do with rock tumbling.
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Minnesota Daniel
freely admits to licking rocks
A COUPLE LAKERS
Member since August 2011
Posts: 891
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Post by Minnesota Daniel on Mar 25, 2013 16:55:17 GMT -5
As for the rock tumbling question... Why are you expecting gas? The only time I experienced it was when I added sugar to the mix. Everyone says obsidian and glass produce gas, and I'm sure they can, but I'm just now finishing a batch of snowflake obsidian and the barrel never bulged even a little. I leave the barrel turn for ten or 15 days without ever opening it too.
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RockIt2Me
has rocks in the head
Sometimes I have to tell myself, "It's not worth the jail time."
Member since December 2009
Posts: 668
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Post by RockIt2Me on Mar 25, 2013 17:19:26 GMT -5
There was an old wive's tale that stated putting baking soda in cooking pot of beans (pinto, kidney, etc.) would eliminate the flatulence associated with consuming said beans...did not work at my house.... It didn't work because you got it wrong. Don't ever use baking soda when cooking any vegetables. You only use the baking soda in the water that you soak the dried beans in. It helps to remove the tannins in the skin, and those will increase flatulence. Soak the beans for 2 days and NEVER cook them in the water they've been soaking in (trust me on that). I learned how to cook beans in Guatemala, where they know their beans. ) Thanks for the tip!
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Post by Hard Rock Cafe on Mar 25, 2013 22:19:18 GMT -5
I've never had gas build up in my barrels. People seem to talk about it a lot, but I've never experienced. Guess I'm no help, huh? Chuck
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lostintheforest
off to a rocking start
Member since February 2013
Posts: 19
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Post by lostintheforest on Mar 25, 2013 23:37:09 GMT -5
Thanks for the replies. I was curious because I did have some gas buildup during my first tumble, and read that baking soda might help. I put in a batch of rough labradorite last night (just for the fun if it) an added about two tbs of baking soda, within half an hour the barrel had blown its lid!! Washed it out and skipped the baking soda and so far no buildup...seems like at least for labroodaite you def don't want to add baking soda to the course grind. Now I know
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jamesp
Cave Dweller
Member since October 2012
Posts: 36,561
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Post by jamesp on Mar 26, 2013 6:43:53 GMT -5
I have had gas problems and a good many occasions and it has been a challenge.Well water here is PH 6.4 and at camp is PH 7.9.I use rain water.I never reuse slurry from coarse grind.Gas problem is worse in heat than in cold.Worse in coarse grind,rarely in step 3 and 4.About 2 out of 4 barrels have a slight pressure about their 3rd day. I have had good luck with sugar.And vineager.It depends on which of a million different reactions is going on. The best solution to the problem was always the expensive one.Wash out and start over.Not a big deal on a small tumbler.That solved the problem but left the reason a mystery.Good luck,gas build up is usually uncommon.
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Post by johnjsgems on Mar 26, 2013 14:24:53 GMT -5
The old books said to "burp" barrels every 3-4 days to prevent gas build up. When I tumbled I always opened at 3 days and adjusted water/grit as needed. I found a Thumblers 3lb. lid off one time but never saw bulging barrels or other signs of gas build up.
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Deleted
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Post by Deleted on Mar 26, 2013 15:21:16 GMT -5
What kind of stones are you tumbling? I think the answer to your question depends on answer to this question. The real final answer is "test, test, test". What works for you, well..... works! RE: Beans: My old chemistry prof said the baking soda soak would "break the ligand bond that produces the wind." Here is what Ruhlman says about this topic. He refers to Modernist Cuisine for the science: ruhlman.com/2011/03/how-to-cook-dried-beans/
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Post by johnjsgems on Mar 26, 2013 20:10:47 GMT -5
I don't know about dried beans but my mother always cooked string beans with a little baking soda in the water. They always cooked fast and came out deep green and tender.
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Minnesota Daniel
freely admits to licking rocks
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Member since August 2011
Posts: 891
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Post by Minnesota Daniel on Mar 28, 2013 22:10:03 GMT -5
What kind of stones are you tumbling? I think the answer to your question depends on answer to this question. The real final answer is "test, test, test". What works for you, well..... works! RE: Beans: My old chemistry prof said the baking soda soak would "break the ligand bond that produces the wind." Here is what Ruhlman says about this topic. He refers to Modernist Cuisine for the science: ruhlman.com/2011/03/how-to-cook-dried-beans/ Your chemistry professor was right. Even this Ruhlman guy seems confused about when to use the baking soda. That's not all. The reason they don't soak beans in Mexico is because they all use pressure cookers. Otherwise you'll spend hours cooking beans that haven't re-hydrated first. Red beans, and black beans should not be cooked in the water they've soaked in. Maybe it doesn't matter if you're cooking pinto beans or navy beans. ADDED: I lived in Central America for 4 years and ate beans at least once a day, frequently more than once a day. They don't cause flatulence if you cook them correctly and eat them every day.
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