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Are you doing your boil in a stainless steel pot? If it's enamel, it may be chipped, which would definitely produce some nasty flavors. Also, be sure to stir the bottom of the pot too, or anything with sugars in it will burn. Hopefully you have one of those long plastic paddles. Also, did...

My first feta softened too much in the brine too. Plus it melted into a puddle on my pizza. Tasted really good though. Like you, I switched to the instructions from FiascoFarms (at least the part about longer draining and sitting at room temperature before brining) and now it tastes great and...

Here is my homemade cheese press, with two baby goudas in it. Same idea as yours, it's just two cutting boards with holes drilled at the corners and a cut up dowel. I like the idea of gluing the dowels into the bottom. I didn't do that, so it disassembles easily. But something that keeps the...

Wow. Turns out Midwest answers questions on Saturdays! That's great customer service. They said I should rehydrate the champagne yeast with a bit of DME added and then pitch the yeast at the same time that I move the beer into the carboy. Cool. I know we won't be drinking this until...

I brewed this kit and still have it in primary. I'm not sure about the instructions timeline: "After the primary fermentation, transfer into a glass carboy for an additional 6-8 weeks. At this time add your champagne yeast and let it sit an additional 6-8 weeks." Well, dang. I read...