To anneal or not to anneal? Options

[lsintampa]

75 914/4 2.0

Will soon be backdating my exhaust with SS HE's

I have new sealing rings (for the exhaust headers) and gaskets for the muffler, and new copper (plated) nuts or copper not sure but those from the big bird.

I've read several threads about annealing the sealing rings, using copper RTV, and all sorts of ways you all have mounted up your HE's.

The captain said something to the effect of mounting them, after you run them for a while, tighten them up again. I think in effect this is part of the annealing process.

I think I'm going with annealing up front and then tighten them up again once they motor has been running a bit.

Not sure this is the best method, or if one is better than the other, but it sounds right to me.

Question I have, that I've not seen addressed anywhere is that when I take the stock headers and try to test fit them to the motor, it is really tight getting the headers onto the studs. So tight in fact, I never really got them onto the studs for fear of mucking something up in the process.

By tight, I mead that the ears on the headers want to rub on the valve tubes.

Is this "normal"?

Thanks,

Len

And if you want to put your .02 in on the annealing / not annealing debate feel free!

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[lsintampa]

Okay,

I think there was a great bit of information in this thread.

AND there are no right or wrong answers.

1) Use the copper seals right out of the box if you want.
2) Anneal them by first heating them on a grill or with a torch
3) Once they are glowing, drop them in ice water OR let them cool down slowly (doesn't matter)
4) IMPORTANT that you use a big azz file on the headers to make the sealing surfaces clean, flat, and even
4) Don't over tighten them on the first install.
5) After you've run the car a bit, go back and make sure you tighten them again (just don't break off any studs).
6) Make sure you use copper coated nuts and new gaskets
7) Hot dogs can be soaked in beer prior to grilling or served with beer after grilling, or both, just a matter of taste

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