Ordinarily, I'd post this on one of the Ben's Red related threads, but as it seems like one of those topics that could be related to a common ingredient, I thought it best to throw it out for general consumption by the hive mind.
My first-ever batch of lube was about two quarts worth of Ben's Red mixed up about 3 weeks to a month ago at "The Laboratory" (AKA Dad's Place). The ingredients all mixed together easily at about 200F, and I took it off the heat shortly thereafter (about 220F). We filled the five lube stick molds we had, and left the rest in the saucepan with the lid on (glass lid with a hole for a steam vent) to sit until we need it again.
In talking with Dad a couple days ago, he said that the lube had shrunk away from the sides of the pan. This led me to a couple of questions:
1. Is this normal for cooked lubes? After all, hot stuff generally does expand, and cold stuff generally does contract. At the slightly increased temps of a lubrisizer, is this even a potential issue?
2. Is the lube in the pan still "cooking" even after the heat is removed? My thought a few days after making the lube was that even though the mix went easy, it might have gone on the heat a little while longer to cook out the solvents from the Johnson's Paste Wax or other ingredients. Ben himself has responded that I should be good to go with what I have, so I have no real worries, but I have to wonder if longer cooking would equate to more stability.
Keep in mind that this shrinkage is on a large "hockey puck" of lube 8" in diameter and about 2-3" thick, so. . .
3. Would it be likely to encounter significant shrinkage from "gassing off" on the lubed-boolit scale? Gaps in one's lube - obviously not good.