Using Gasflux B I generally add a little water(distilled as suggested somewhere, and even when the flux is not dried out) to obtain a thick cream like consistency that flows on smoothly. I lose a little this way from runoff but for me it works better than straight from container which leaves very thin coverage in some areas that burn even on initial heating, well before other areas approach liquid/brazing temps. Once I apply the flux and it starts to "crust" I let it cool just a bit, then add more of the "cream" to get a thicker layer, seems to work best for me (I'm doing this with fillet practice), no downside that I'm aware of.
Since we're discussing flux what causes the reddish hue seen below? The fillet is mine but I see this color on some pro fillet pics as well.
