Trent, finding your "cloud point" is very easy. Just mix up various "mixes" like B-100, B-80, B-50, B-20, Etc, in a clear jar ( I use Jiff peanutbutter jars). Then put each in your freezer with a thermometer in it, and check it about every 5 min. When you see it start to turn "cloudy" that will be your "cloud point". Let it get colder until it starts to get "thick", and that will be your "gel point". I use B-100 from about the end of March till the end of Oct. I then switch to B-80 which will get me down to about +10 deg. If I think it's going below +10, I switch to B-50 that get's me down to about 0 deg.