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I have seen pics of people using Tupperware with water in it and a elevated base for the cheese to stay on. This way it would be as high a humidity as you want. But I say try the fridge with temp control first and see if you need to do anything.

+1 praying

Been in the high 90's to the 100's here in the San Francisco Bay area. My thermometer read 105 on Saturday.

And the explosion changed the color of his shirt!

Funny....when I moved to 10 gal batches I ran into a problem with my cooler only have enough room for grain and mash water. Then when it came time for sparging(not fly) I had to split it into two. I have hit mid 90%'s since! It works for me. Hope to hear how your experiment turns out!

I forgot the big bars in times square.. ESPN and WWE have big pubs/restaurants.

I have been away for a few years , but there are quite a few....... 1. McSorley's Old Ale House- 15 East17th street, between 2nd-3rd(212-473-9148) Open for some 140 years , it is claimed to be the oldest pub in NYC. They serve two types of beer, dark and light. There are wood burning...

LOL!!! I laughed for at least ten minutes!!! Nice posts guys!

I believe it was from New England Cheese , it is their small hard cheese mold. I just used a small piece of PVC pipe to allow for enough height.

Well, I made it and it works great. I think in total it cost $20 for supplies and then I had the weights. Not bad!

Ok, so it took almost 6 hours to make this and i am not sure I did it correct! SO, I made a traditional cheddar cheese (2 lbs) . Everything went good until the end. After you heat the curds and keep them at 100F and then cut and stack them on themselves, in two hours you are supposed to be left...

I was looking around at some cheese making sites and came across this! Looks promising, and a lot cheaper than some of those other presses. http://fiascofarm.com/dairy/cheesepress.html

My thoughts and prayers are with you and your family. I lost my younger brother and know what it is like to be in your shoes. Good Luck and God Bless!