FS25_SlurryPipeSystem
V1.0.0.2
Added ramps to the slurry stores so agitation can be done.
Change the rate of agitation to make a little faster.
Fixed an issue with the pipes not allowing slurry to pass.
Keeping Your Slurry Clean & Pumpable
Your slurry store now tracks two separate things, and they're fixed in two different ways. The on-screen "Slurry thickness" figure is the combination of both.
Crust (mixing's job)
Slurry left standing in a store thickens and crusts over time — a fully neglected store will crust over across roughly a game year of no mixing (this scales with your in-game day length). Crust is what causes blockages in your spreader/dribble bar when you go to spread, because the tanker carries that lumpiness out of the store with it.
To clear it, agitate the store: attach a PTO-driven mixer, start the engine, engage the PTO, and lower the mixer so the tip sits below the slurry surface and inside the store. While it's submerged and spinning, the crust falls steadily back toward 0%. Running two mixers at once clears it twice as fast. The moment you stop mixing, crust begins building again — so mix shortly before you load.
Dry matter (water's job)
Dry matter is how concentrated the slurry is. Mixing cannot lower this — stirring only re-suspends solids, it doesn't remove them. Dry matter behaves like this:
It rises as you pump slurry out (the liquid leaves first, leaving the solids behind).
It falls when you add water, or when fresh slurry/manure flows in from your animals.
If a store gets pumped down hard and the dry matter climbs near its jam point, the slurry becomes effectively un-pumpable and no amount of mixing will fix it — you must add water to dilute it back down.
The simple routine
Agitate before loading to drop crust to 0% — this keeps your spreader from blocking.
If the "Slurry thickness" reading is still high after mixing, that leftover figure is dry matter — top up with water to thin it.
Don't let a store sit unmixed for long stretches, or you'll be clearing crust from scratch each time.
In short: mixing handles crust, water handles dry matter. Keep both in check and the slurry stays clean and flowing.