I'm confused as to what to do, but I think I'll just use more pressure than the recipe recommends. Also, here's my psi calculation:
P = F/A
P = 10 lbs/(pi*5^2) = .127 psi
Either way it is not very much pressure.
Radius is 2.5. Redo math
I'm confused as to what to do, but I think I'll just use more pressure than the recipe recommends. Also, here's my psi calculation:
P = F/A
P = 10 lbs/(pi*5^2) = .127 psi
Either way it is not very much pressure.
So, any update on this? My own beer cheese turned out rather awful, all things considered. I'm curious if a different ale would have been a better choice.
I had to abandon mine, as it developed dark green and white fluffy mold on the outside and inside of the wax.
I'm happy I don't have dogs. But I saw cat hair on a few of my cheeses.
It's a nice cheese, but nothing out of the ordinary. Didn't get too sharp, tastes just like mild cheddar from the store. I melted some on crackers and, for whatever reason, that's much more tasty than the plain cheese.
This cheese is about 5 months old.
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