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10 years ago I was at the track and I boiled my brake fluid because the car was 10 years old. I flushed the fluid completely and everything was good. After reading a post regarding brakes today it got me to thinking I should probably do that again. I don't race the car anymore, but I need it just on GP.
I was looking for the best possible fluid I could find, and I found the Brembo LCF which has a dry boiling point of 601*!!! I figure that should be sufficient. Only gotcha is that it has a warning saying that it should not be using in braking systems with magnesium parts. I don't THINK our brake system has any such parts, but I don't KNOW. I know the bellhousing is magnesium so ya never know.
I wouldn't think it had magnesium parts either. But considering it is a 92 with ABS and you don’t race it, I would think and just to be safe, use the recommended DOT 3 fluid (its for the ABS). You probably don’t need the extra upper temperature boil point with you current usage. And if you stay on top of replacing your fluid at regular intervals, it would stay in good shape and have the specifications it was designed for.
Well see therein lies the problem. The good fluids have a better wet boiling point than the dry of some. In 11 years of owning the car I've changed it once, so I figure I might as well go with as good as I can get.
If it's worth doing, it's worth over doing ya know?
Last I knew the higher the fluid rating the more hygroscopic it is. Tech changes so fast! What that means is if you're not changing the fluid often, don't use a race type. Also don't be really concerned with the dry boil point. Since the fluid will be in there awhile the wet boil point is more important.
Castrol SRF is one of the best to use, it's expensive though.
I put new fluid through once a year and spot bleed two pumps through after each track day or event.
Very true. I was looking at the wet boiling point of this stuff and it's nowhere like the Castrol SRF. Since I know I won't be doing it regularly, that is very likely my most important specification.