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Inkbird? Ducks on the pond baby....we need’s that code don’t make me beg...I will...but it’s nothing you want to see :) Happy new year my Inkbird friends...keep on doing what u do!

Where in MI? Go Blue! Freaking loved watching Clemson kick !@#$eys last night...and then West Virginia whipped their B-ball team today....sigh...what an awesome weekend. ..anyway...if you were in SW MI or passing by on I94 ... I’d be interested HAIL !!!!

Thank You!! I was a little frustrated when the curd did not set and I almost dumped it but I’m glad I persisted. Excellent suggestion about trimming...I would never have thought of that and assumed it best to save every little morsel. Kind sir..if you should ever find yourself in SW MI it...

I see. The recipe I was using did not have any pressing before the cheddaring and had a 2hr cheddaring step. So here it is after the final 24hr pressing @50lbs.. Now I just hope it stays together as it dries for a few days.

Recipe I used had me.... Heating & cooking the curds for an hr 35 minutes of letting curds set Cutting the curd mass into strips Keeping the curd mass warm for 2 hrs and having to turn 8 times Milling the curds for 30 min while still keeping the curds warm Pressing for 48hrs Drying 2-5 days...

MODERATOR!!! ^^^^ He’s screwing up my brew life again!! :) ..and he burst my bubble ... WAAAHHH. WAAHHHHHH. WAHHH!

Hello new member. I hope this is a troll. If it’s not, then please release the gas from your fermentation vessel. If this is a troll then please continue to entertain me..I’m drinking and I’m bored. Oh please be a troll!

You do that....I’m going to keep drinking in celebration :) Holler if i can help.

Sub’d... ...and thank you for asking. I’ve been googling and haven’t found the answer.

What’s with all the haters assuming you screwed up? I for one am thrilled that you solved the energy crisis! All that money I’m wasting on electric bill can now be redirected to malt and hops. Thank you @lump42...thank you. I raise my glass to you good sir!

Just posting a coupe pics of my first go at Fromage Blanc and Cheddar. Cheddar is a PITA :). I’m finding that I still need the calcium chloride addition to get a curd with the raw milk. I think it’s because it’s usually 10-14 days old in the fridge before I actually get a chance to use it.

Code please and thank you! Love inkbird

If I understood your post you said it and only been 8 days since bottling. That means you were probably drinking a beer that was still processing the priming sugar and you drank it after a couple short hrs of it being in the fridge just long enough to get cold-ish. I got my best results after...

I have the 20G BrewEasy and do 15G batches. I really like it. It’s a 30G BK and 30G MLT. Room to do a 20G batch if I want. With a little patience you can find these pop up for sale used and they are pretty reasonable for a 1/2bbl+ system...IMHO. Finding good ~17g fermenters Has been tricky...

@Smillz1521 High Five dude...you’re rocking this!

Thanks...I have a cheese cave ready to go...it’s an appt size fridge and I’m using an ITC-608T temp controller/humidity monitor. I’m going to hold off on a press for now. I don’t plan on waxing...just vacuum seal. Would welcome suggestions about cheese molds, cultures, or general supplies...

So I’m branching out into cheese making. I’ve got the cheesemaker.com starter kits and have made mozzarella and feta...very cool! I plan to process 2-4G of raw cow milk a month and have a cheese cave ready to go. Any suggestions for molds, cultures, mat’s, etc. that I should be stocking to...

Not a frickin thing... Or .... maybe everything ? We’ll know when Brulosophy does the exbeeriment....stay tuned and DONT TOUCH THAT DIAL!

You don’t need to vorlaugh as long as your using liquid yeast. ...unless you’re doing LODO Next subject please........

^^^^ THIS.... fermentation control does not mean you have freezers and temperature controllers. It means you’re not fermenting a beer in Arkansas in August in the tool shed