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HairlessOtter

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Posts posted by HairlessOtter

  1. Hey guys I have been wanting to get into IDPA for a wile and decided I want to buy a Glock 35 for SSP and i starting to look around and the more i read a lot of people are saying you cant reload the Glock 40 due to having the unsupported case chamber making the lower area of the case to bulge out and make it not being able to re size it. Is the a problem shooting low power loads 130 power factor? If not is there a safe way to re size glocked brass?

    I shoot a G35 in IDPA. You can reload your brass and you don't need any specific die to take out the "bulge". I like Lee dies as they full length size and are priced well. I also use the Lee Factory Crimp Die (LFCD) to resize after.

    40 S&W G35 stock barrel

    3.9 grns of W231

    180 grn plated bullet

    Over All Length (OAL or COL) 1.130 as plated bullets vary slightly depending on plating

    Crimp .420

    Winchester Primers

    Mixed Brass

  2. 40 S&W

    I am newer to reloading. I have read a couple of books. I am working on my "recipes" I am using the following equipment:

    Press - Forster single stage Coax

    Lee Dies + Lee Factory Crimp Die

    Powder Measure - RCBS

    Scale - RCBS 502 (balanced and checked for accuracy w/check weights)

    Primer - RCBS hand prime tool

    Primers - Wichester Small Pistol

    Brass - Winchester & R P (Remington)

    Bullet - Hard Cast Lead 170 gr

    Powder - W231

    Glock G-35 w/Lone Wolfe 4 port barrel

    OAL - 1.1250

    Crimp - I don't recall off the top of my head but it is very slight. I don't have my log book with me as I am at work.

    Internet recipes call for 4.7-5.2 gr data link. All had some fail to eject and the 4.7 would barely make the targert. Speers calls for 5.8-6.2 gr. These seem a bit warm. All ran well. I have not tried the middle of this yet. I plan on cooking some up this weekend and testing them.

    My question:

    Why such a HUGE difference in powder amount? Anyone else have the same variables as I? If so, what is your recipe?

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