Phlebmaster
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Posts posted by Phlebmaster
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Hmmmm....things on the horizon....something new, something old.....Cafe Racer?
Stay tuned!!
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Starter rebuild accomplished!!
I was surprised at how easy this was, this was my first starter rebuild.Here we go again....
Pulled the tank and carbs...
Pulled the stator cover off....
Pulled the starter gear and chain.....
Starters is out....
Rebuild kit and starter before tear down...
What a mess!!
This was the most scary part of the whole ordeal...I think you can imagine why. Look at all those pieces!!!
Going back together....
I put the tank back on and tested the starter...it cranks better than ever before!!
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Guess What....
I have a new chain!
Can you see the size difference between the new chain and the old rust rope that was on there before?
Quality shows...I have to pick up a master link but those are cheap
Next is the starter rebuild and another video! :thumbsup :thumbsup
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Hope you have high speed internet!
I put in my new clutch and rear sprocket. This is my first time doing this so keep that in mind, anyway I wanted to share what I did. I was very surprised at how simple this was!
I put her in the shed...
Pulled off all of the unnecessary parts...
'Drained the oil...YUK!
Pulled the side cover off... I made marks and took pics of everything before I took anything off.
That came off easy!
The old clutch plates were pretty worn
Next I pulled the rear wheel and the old sprocket which was a 41 tooth, I now have a 45 stock rear. I am very happy about that!
That went on easy!
It was a very good day! I still need a new 530 X ~108 link chain and some good oil to finish this project! I hope I can get that soon because I am on vacation this week so I was hoping to take her for a ride. ugh!
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I have a 1976 KZ400 for my first ride. It is a bit of a project but that is what I love to do with things I am not familiar with. Some interesting facts about the bike...The engine has a 1976 engine code, the frame is stamped with a 1977 VIN, and the Title says 1978. LOL At first I was saying What the heck?!! But after some research I found out that Kawasaki had excess new parts from a lack of sales in 1976 so they put my bike together in 77 and sold it as new in 1978.
The bike currently has ~20,000 miles. It is in relativity good shape with the exception of a few minor things. I love the look of this bike, very classic cafe style. I may go that direction since I need to replace the duct tape laden seat. She already has a custom paint job and the chrome is there and rust free for the most part.
Mechanically I know I need to do a few things. I have already had the carbs done, new cables, points/condenser, tank cleaned, new hoses, etc... Compression is good and when I had it running it sounds great! I do need to replace the chain/sprockets. I fixed the "no-spark" issue as stated in the other thread. I will also need to do a clutch from what I understand from the previous owner.
I like to post pictures of different stages as I do with all of my project threads. (you can google "phlebmaster" to see the others if you wish) so this thread will have many pics and videos. Thank you for taking the time to read about my project!
The intent with this thread is to share what I learn with others as I work on this bike. It has worked out very well in the past, so let's get started!
Let's start with proper pictures of my bike!
Here is a video of her running and my first ride!
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My apologies for delayed replies to PM's, not on the forums often lately, last year saw a bit of change in family, all else takes a back seat. Caught up on work that was in progress, only taking on one project I agreed to some time back, (local HBZ member LSx BMW conversion that is just starting). I am not taking on any other work at the moment.
LSx M3 update. 20,000 miles on the conversion and loving it. The conversion itself has been flawless.Â
Mods planned in the near future, to install my LS6 intake, the Euro cluster that has been collecting dust on the shelf, adding V-bands just ahead of the OE muffler to swap it out for pipes to hear that Spintech on those weekends wanting to play, and replace the rear suspension/diff carrier bushings. Still researching what I want to tighten up or leave rubber, don't want to add any NVH.Â
Willl be sharing the custom mild 6.0L build of the other conversion in progress.
This is good news!!
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Wow! Even more power capt'n!! I bet that thing flies at warp speed.
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Good to see that beast done! Can't wait to drive it.
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Geewiz!! I can't seem to get away from these little beasts!
I am helping a friend with his 1966 Fairlady Roadster sitting in his driveway. I have the option to buy this car, but right now I am more focused on my daughters and college....so the next best thing is to have this as a project without the ownership. I can live with that for now.
As usual I will be making vids and taking pics of this new project. The next on the list is the 1969 510 you will see in the background.
The engine has been built with pop up pistons and runs very well. This car has been sitting for a few years so I will have my hands full with rust and making her roadworthy.Here are the pics! I can't wait to drive her!!
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I'm in way over my head for beer...
Looks like wine is my thing for a while until I read a lot more about beer.Just go down to your local brew shop and buy a kit. If you have the stuff to make wine, then you can make beer. I recommend buying a couple of cans of pre-hopped liquid malt extract, some come with the yeast you will need and only take about 2 weeks before ready for bottles. Wine takes way too long IMO.
The above recipe is a more advanced one so don't let it scare you off.
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Here is my Chocolate Mocha Stout Recipe and basic brew sheet....
Imperial Stout
Type: Partial Mash
Date: 4/20/2011
Batch Size: 5.00 gal
Brewer: Aaron
Boil Size: 6.00 gal
Asst Brewer: Tammi (my wife)
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
3.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 16.00 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 16.00 %
2.50 lb Chocolate Malt (350.0 SRM) Grain 13.33 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 10.67 %
1.75 lb Special B Malt (180.0 SRM) Grain 9.33 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 5.33 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 5.33 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 5.33 %
1.00 oz Magnum [17.00 %] (60 min) Hops 36.5 IBU
1.30 tsp Irish Moss (Boil 10.0 min) Misc
64.00 oz coffee (Boil 5.0 min) Misc
1.50 lb Brown Sugar, Light (8.0 SRM) Sugar 8.00 %
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.33 %
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 5.33 %
5.00 gal Portland OR Water
1 Pkgs SafAle English Ale (DCL Yeast #US-05) Yeast-Ale
Beer Profile
Est Original Gravity: 1.117 SG- was going to be way too big so I shorted one bag of DME
Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.025 SG
Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 12.17 %
Actual Alcohol by Vol: 6.53 % - I boosted this to ~8.5% by adding invert sugars on day 5
Bitterness:36.5 IBU Calories: 293 cal/pint
Est Color: 92.6 SRM
Color: Obsidian black
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 12.25 lb
Sparge Water: 3.89 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 2 Step, Full Body Step Time Name Description Step Temp
30 min Protein Rest Add 15.31 qt of water at 129.3 F 122.0 F
60 min Saccharification Heat to 152.0 F over 15 min 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type:Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 75.0 F
Age for: 28.0 days
Storage Temperature: 68.0 F
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I will post my Chcolate Mocha Stout recipe tonight for you. The chocolate/caramel type flavors come from the types of grains I use, which you will see in my recipe. I also put 64 oz of a fresh ground chocolate flavored coffee that I brew separately just like I was going to drink it...then add it right after the boil.
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Today was bottling day. I had a combo of about 180 22oz and 14oz bottles gracing my kitchen counters this afternoon. And before you ask...no they were all not for me since this batch was a joint venture. But I have my share...
As I always do, I have posted a new video of my process for some of you who are curious how this whole thing works.
Enjoy!
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Nice post!
Most of the time beer goes wrong it has to do with sanitation, but the bugs that infect your beer will not kill you...just ruin your brew. lol You may wish you were dead though after all that work....and do nothing
Making wines, hard ciders, beers, is legal. Distilling is the illegal part. They purposely and admittedly say that they make it outrageously difficult to obtain a distilling license. Now on the other hand, getting an ethanol license is apparently easy and just some paperwork to fill out. Again, unless you have a farm of some sort or access to a lot of cheap crop (anything with sugar or starch) it's not really worth while. At that point it really depends on how efficient your fermentation is and your still. My store bought bakers yeast fermented out to like 9-10% ABV and it was a 5 gallon carboy. Lets just say 5 gallons is 19 liters, multiply by .1, and that's 1.9 liters of 100% alcohol I would get, which I can't get using a still.
Yeast from a brew shop and other cultivated species can get up to like 25%. The limiting factor for yeast is alcohol content and food/environment. If they run out of sugar or nutrients to feast on, they stop. If the alcohol content gets to a certain point, they stop/die. If it's too hot or cold, they stop. Wines, you won't load up with sugar for them to feast, because you don't want a 25% ABV/50 proof wine and if you stop it early or get a species of yeast that dies at a low ABV then it still has unfermented sugar and is sweet. Sugar wine woot!
Different still designs will be more efficient. The very basic pot still will distill out to like 40%, then you run that 40% through again and maybe get 70 or 80%. Whereas a reflux still will redistill inside the vessel before it spits it out for collecting (don't really know for sure how it all works). Slowly separating the water from the alcohol. Although, I don't know why you would redistill unless you were drinking it. Anything over like 50% or something should burn. You'd be wasting your time trying to get a higher ABV, only to find you know have less volume and can get away with 40% so you'll probably mix water back into it... Unless you want to be awesome and run almost straight alcohol instead of that watered down girly ****.
When distilling, I think over 97% is unobtainable without using dryers and chemicals, and then you have to keep in mind that the "10% ABV" is a mix of alcohols. Methanol, acetone, propanol, ethanol, and esters are all in there and would need to be cut if you wanted to actually drink it. If they aren't cut you could get sick or that old saying "makes you go blind", from the methanol.
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I just finished brewing a 15 gallon imperial IPA batch. Started at 10am and finished at 7pm...I am exhausted!! BUT the beer must go on, so here are the pics of my brew day.
First I gathered all my supplies..
I put my mash tun together.....
Poured in the grains..all 21 pounds of them
The smell was awesome!! If I had horses they would have gone nuts for the grains..
I layed out all of my brew supplies in order of brewing, I have over a pound of hops for this IPA!! That is a lot incase you didn't know..
The boil process took over 6 hours!!
My wife cam up with a cool way to cool down the beer...a concrete mixing tub!
Say hello to 15 gallons of imperial IPA!!
I now have 20 gallons of beer brewing in my closet.....
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Richard, the sugar water brewed in the dorms doesn't constitute wine
Any tips/tricks/advice for the brewing noobs among us? It's something I want to try this fall!
Yes, find a good homebrew shop to buy your stuff. Start out with an all extract batch because it is as easy as boiling, cooling, and pitching the yeast. Find a beer you like after that and search for a recipe then you can get more involved with grains and adjuncts.
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Ok, I know it has been a very long time since I have come around. Life has a funny way of changing on you when you least expect it. Work has taken quite a bit more time than before and my family time is at a premium. I may soon be getting a 1969 510 for Chey's graduation!!! Stay tuned!
Anyway...on to the beer!!
A HybridZer can never be happy with sitting around between Datsuns, so I went from building engines to brewing beer. I think Datsun's and homebrew fit together real well. I am brewing a 5 gallon batch of a Chocolate Mocha Stout right now....see picks! So far I have done very well, as a matter of fact, the batch I am brewing now if for a paying customer!!
I will be brewing 15 gallons of a real strong IPA this Friday which means I will have 20 gallons of beer fermenting away in my closet for the next 4 week. lolYou may remember these counter tops covered with engine parts...but look now.
I even have a recipe book
Ahhhh....the rewards of brewing! It is a 10.5% chocolate mocha stout.
See ya around!!
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Ok...here ya go.
I finished the paint/primer today. She looks much better all one color.
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I will be finishing the primer this weekend and making a burnout video. hehehehe STAY TUNED!!!
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I finished priming the cab today with the flat black paint. I will finish the bed when I have more time...but she is coming together nicely.
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Now that the engine is done I am getting started on the body and paint. Today I put the beginning touches on the flat black paint I want to use as a base coat.
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Here is the promised video.
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Hey, running the cherry picker is serious business and a position to be held with the utmost respect, like county workers and their 'people alignment poles' that keep them upright while on the job.
Looks good Aaron! If you end up needing a high torque mini starter let me know. It is free-99 but needs a set of gears.
Cheers
Ryan~
Thank you.
I will let you know.Today is the day!! I will make a video of the start up and then combine pictures of the whole process in a youtube video. My daughter did a bunch of work on this project and I am very proud of her.....and myself for that matter. This was my first bare block build.
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I finished the install tonight. All I need to do now is put coolant into the radiator and start her up. I will do that on Saturday and have a neat swap video to share.
Here are the obligatory pics.
My helper was excited to get started...
I made sure that torque converter thing was put in all the way...
Got it in, just getting everything lined up...
Just to prove that I actually did some work. lol
Quality shows...
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The engine has been built with pop up pistons and runs very well. This car has been sitting for a few years so I will have my hands full with rust and making her roadworthy.
Looks like wine is my thing for a while until I read a lot more about beer.
Most of the time beer goes wrong it has to do with sanitation, but the bugs that infect your beer will not kill you...just ruin your brew. lol You may wish you were dead though after all that work.
Phlebmaster's 1976 KZ400 Evolution- Full of pics and win!
in Other vehicles
Posted
So, I spoke to the guy who is going to recover my seat. I am thinking of a cafe racer look with colors that follow my bike's paint scheme.
Grey down the center, a white strip or piping to separate the side, then red for the sides.
Any ideas??? I will have this done in about 3 weeks!! Stay tuned!!
Maybe something like this....
Or like this??
I am thinking this is the right way to go......
I like this one!!