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1311 Refractory motar formula - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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1311 Refractory motar formula

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  • 1311 Refractory motar formula

    I am using is 1 part Lime, 1 Part Portland, 1 part fireclay and 3 parts sand.

    Is it normal for this not to dry fast. I put up a few courses two days ago and the mortal is still not dry.

    any suggestions.

  • #2
    Re: 1311 Refractory motar formula

    It's the right mix - how wet are you mixing it. I live in an area that has low humidity, by the next day it was pretty much done. I see you live in a humid area so it may take a little while longer to "dry". What exactly is the concern? If you can keep stacking brick - I don't see a problem.

    Les...
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    http://www.fornobravo.com/forum/f8/les-build-4207.html

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    • #3
      Re: 1311 Refractory motar formula

      Sounds like you may have used too much water, cooler fall temperatures will also retard set times alittle. I laid up some regular brick and mortar last Saturday and it was hard on Monday.

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      • #4
        Re: 1311 Refractory motar formula

        i just wanted to make sure that it will cure properly. Also for the arch i am using regular motar cause the 1311 was just not working i had to do the arch 3 times. Is using regular mortar for the arch bad?

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        • #5
          Re: 1311 Refractory motar formula

          If it is the doorway arch as part of the oven dome it is really not a good idea to use a mortar with no fireclay as those bricks will get hot...if it is the outer archway you could do it in regular and by regular I mean type N which is equal parts portland cement and lime to about 6 parts sand...those brick will still get hot so it would still be recommended to use the same fireclay mix...important to keep in mind that the fireclay in the refractory mortar really does not harden until it is fired really hot...
          Best
          Dutch
          "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
          "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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