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nhramnl 08-07-2018 05:04 PM

Re: Oil pressure question
 
I see your point Ed. Didn't catch that on the first read-through. The question is why does he have 50psi at 2500 RPM on the starting line, then 40-something for essentially the remainder of the run... right? I still tend to think he doesn't have a problem. There's nothing physical to indicate one. Oil sampling shows nothing, and he isn't hurting parts. Also, he doesn't really know if the current circumstances are new or have always been there. If there is any potential "fix" to try, it would be to add a quart and see what changes, if anything. One clue is that he says pressure comes back up at the finish line (I assume after he lifts).

Ed Wright 08-07-2018 05:30 PM

Re: Oil pressure question
 
Quote:

Originally Posted by nhramnl (Post 569367)
I see your point Ed. Didn't catch that on the first read-through. The question is why does he have 50psi at 2500 RPM on the starting line, then 40-something for essentially the remainder of the run... right? I still tend to think he doesn't have a problem. There's nothing physical to indicate one. Oil sampling shows nothing, and he isn't hurting parts. Also, he doesn't really know if the current circumstances are new or have always been there. If there is any potential "fix" to try, it would be to add a quart and see what changes, if anything. One clue is that he says pressure comes back up at the finish line (I assume after he lifts).

Already told him I would add a quart to see if it was a supply to the pump issue. The first response I made. I have seen the pickup too close to the bottom of the pan, along with thick oil cause it also.

Ron Gusack 08-07-2018 06:40 PM

Re: Oil pressure question
 
Blackstone commented that my aluminum, chrome, and iron are higher than they like to see.
Aluminum was 55, average is 53 and it was 49 previous
Chromium was 9, avg is 8 and was 9 previous
iron was 73, avg is 74 and was 63 previous

So it looks like I'm hurting stuff unless this is part of the damage from a couple starts over the winter with cold oil. My sample from the first 31 runs in 2018 is at the lab and I'm desperately waiting for results. Compression on the 6 cylinders I could get a gauge in were all 188 to 194. I didn't do a leak down.

One bothersome thing is that the oil doesn't test well for viscosity at 210F. I'm beginning to not like Brad Penn 10-30.
SUS viscosity at 210 is 55.4, should be 58-65 and was 55.4 previously.

Ed Wright 08-07-2018 07:11 PM

Re: Oil pressure question
 
I have never had my oil checked. My filters are always very clean, bearings always look new. I use Valvoline 10W30 race oil. Royal Purple 0W10 if I need to be faster. New oil & filter each race. Always cut my filters open looking for metal, etc.

Hacksaw 08-07-2018 08:31 PM

Re: Oil pressure question
 
Ed, you really change your oil and filter after every race?

Ed Wright 08-07-2018 09:02 PM

Re: Oil pressure question
 
Quote:

Originally Posted by Hacksaw (Post 569391)
Ed, you really change your oil and filter after every race?

Yes sir.

Ron Gusack 08-07-2018 10:20 PM

Re: Oil pressure question
 
Thanks Ed, is that Valvoline part number 822388? I know they have a Not Street Legal oil and a synthetic racing too, right?

Alan Nyhus 08-08-2018 07:37 AM

Re: Oil pressure question
 
Ron, what are you using for an oil filter? Is the bypass blocked off? -Al

Ed Wright 08-08-2018 07:57 AM

Re: Oil pressure question
 
Only part number I see on the bottle is VV205. Says high Zink & Not Street Legal on the bottle.
I used to pay a lot more for Royal Purple, I have seen zero difference in bearing, pushrods ends or ring/cylinder wall wear, or conditions.

NAPA Gold 1061 oil filter. Has no bypass. Used AC & Fram filters before that, they did have a bypass. Found more crap in my bearings then. Stays in the filters now.

nhramnl 08-08-2018 09:06 AM

Re: Oil pressure question
 
Quote:

Originally Posted by Ed Wright (Post 569370)
Already told him I would add a quart to see if it was a supply to the pump issue. The first response I made. I have seen the pickup too close to the bottom of the pan, along with thick oil cause it also.



Never implied that you didn't already recommend that, Ed. Just agreeing with you that the simplest (and therefore, most sensible) thing to do is add a quart and see what he gets (if anything). You're the man, buddy! Not trying to steal your thunder.


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