Thanks! It could have been worse!

Great to hear! That's the power of youtube. Glad it worked out for you!

Glad to hear you got it fixed!

Glad I could help! Good luck with the chicken run, and I'm sure your husband will appreciate the money saved.

It took 9 hours and 15 minutes for the discharge test in the video.

Yes it had more than 300Ah

@@DIYHomesteadProjectsDIYHP10 Thanks

Thanks for stopping by!

Good info and thanks for the heads up! 👍

Great to hear!

I believe so but not at the same time I think.

I would think they got fairly warm but I have no way to tell what temp. Unfortunately this battery doesn't have bluetooth.

This single battery will run that 3,100 watt load for about 1.5 hours. Double that time for every battery you add to the power bank.

@DIYHomesteadProjectsDIYHP10 thank you, likely for the application I'm thinking, a 300-400ah might be needed

I wish you the best with your project!

Sure - LiPULS 51.2V 100Ah Lithium Golf Cart Battery amzn.to/4eiIwYU

My pleasure!

There is some cost information in the video description.

Yes same process just no ground.

That is correct. Someone needs to tell that to the Chinese manufacturers who are naming these machines.

One door has a 1" piece on the inside that the other door overlaps. You have to close one door before the other for them to close properly. The front seem is centered on the door opening so it's all symmetrical looking at the doors from the exterior. Hope this makes sense.

@ thanks for responding. So, the right thing is to give all four sides of the L frame 1/8 in. on each frame to allow for expanding and the same for the R and to keep in mind the center gets 1/4 inch with an overlap of one inch at the bottom for rain? My opening is 64 inches wide and 80 inches high. Your vid is one of the best or the simplest way of looking at things. Good job

Thank you, I wish you the best with your project! 👍

A 15 cell battery would be 48v and a 16 cell battery is 51.2v. The important part is how many cells are in the battery and not what voltage the label says it is.

Thanks for watching and I hope it works out well for you! Have you seen this one? kzbin.info/www/bejne/iabOhWuPjdt2mMU

@ No I haven’t. But I’ll be sure to check it out. Thanks.

I would probably run between 10 and 11 on the darkness but everyone will have a subjective answer to that question. I just adjust to a setting that allows the best visibility of the weld pool and the surrounding area.

I'm not sure about the specific details of how that would work.

It works great! Thanks for stopping by!

Thanks!

Good luck with your repair!

Thanks for watching!

I'm glad the video helped!

I took a long time writing this, as you did take time to make the video. (Thanks for sharing !) My pizza recipe, my closest result to the Italian pizzerias. And it’s easy :) For 5 to 6 round pizza: - 700 g wheat flour - 420 g (or ml) water - 3.5 to 5 g yeast powder (the one for breads, not the one for cakes !!) - 17 g salt (more is too much IMO) - 25 g olive oil Put everything in a bowl, use a big wooden spoon to allow all the water to get absorbed. Once it’s not too much sticky, switch to hands and work the whole thing on the floured table directly. Don’t forget to put some flour there lol. I prefer to split the dough in 2 or already in the numbers of pizza to work it. It’s not very effective working a too big one. All the magic happens now. You need to spend 5 good minutes to work that thing. Look up on yt the right gestures to do so because it really makes the difference if done right. Then split (if not already done) the dough in equal parts, each one will be for one pizza. Roll them in a circular motion with your palm and finger halfway closed to get a very smooth spherical dough. You need to apply some pressure on the desk while doing so, it’s kinda a way to work the dough as well. You might need to pinch close the underside. To let them rest, put them on a layer of flour and cover them with upside down bowls, or anything else you’d prefer. (let enough space ! They’ll double up) never cover them with something touching them, it will stiiick! Resting time : 2-3 hours (not more not less) You can keep them up to 2 days in the fridge in an airtight (and preferably pressure resistant too because the yeast releases gas. It’s even better if pressure can build up) HOWEVER you really have to work the dough again minutes before putting it in the fridge to keep the raising as slow as possible. Take them out of the fridge 1hour before use. To spread the dough, from a flattened sphere to a flat disc, take the dough on a floured table press with your 8 finger tips into the dough on the whole surface flattening it until you get a 1 cm thick disk. This helps releasing the gas (risk of weak spot or burnt bubble). Now it’s show time toss it spin it (just kidding, but you could !) hold the dough one one edge with both hands and raise it, let the gravity do the pull, you should already see the dough getting stretched. You can also slightly pull apart with your hands. Don’t wait too much unless you want an oval pizza lol ! Turn your dough 90 degrees and repeat. A trick that I really love is to have a good light behind the dough as it will become translucent. The thinner the brighter. You will also see the gluten network doing it’s job ! Beautiful. Stretch it to get an even thickness, and avoid thick spots. I aim for a thickness of 2 to 4 mm, except on the rim where I leave a bit more, so the tomato sauce doesn’t spill when heated. Your pizza just needs some decoration now ! Do not over decorate it to allow a good cooking. Most people put too much tomato sauce. 3 tbs for one pizza is my sweet spot. However with a good well heated oven like yours, you may not have this issue ! Here are some comments I learned along the way: The yeast powder quantity depends on the resting time you aim for. 3.5 is for a 3 hours rest while 5 is for a 2 hours rest. I don’t recommend putting more than that, it will get a weird taste. Olive oil helps to reduce the stickiness of the dough even with higher hydration rates. The salt, on top of giving a good taste, helps rising and getting a great gluten network giving the pizza dough a great spring and resistance, allowing ultra thin pizzas if you want to. As you can tell by the length of my comment, it’s not about the proportions (well of course a bit) but it’s really about the process and how you work it. You know you did a good job if you have this really stretchy dough that stretches under its own weight as I described earlier. Bon appétit! Damn I hope someone read this !!

Thank you for the effort!

I did a google search to find the correct replacement for mine

That's correct

Thanks for watching and for sharing your experience!

That's too funny!

Thanks for watching!