It's good to know the physics. I was in Civil Engineering in college but dropped out to pursue other careers... thank god.
All that PHIZZIKS stuff was lost to me a long time ago. I understand it, just never think of it or practice it.
Here's the (almost) finished item:
It is 9" between rear joint and plunger joint, then 57" from plunger joint to the center of the weight bar.
That's about 6x pressure.
Farmer was right, though: coulda worked it to get 7 or more, but I wasn't going for the max, just getting it done.
6x is excellent.
I can hang a lot of weight off the end there to get me over 5psi easy on 25 gallon cheeses.
And I could get larger pots to do the deed for 45 gallon cheeses done in three pots.
I am short a $1.50 2x4 for the other side support. It all breaks down to a convenient, fold-against-walls, form:
I have to also make a follower at 8.75 inches.
The inside of the Bain is 9" even, and I want the room around it to let the whey out.
About drainage... I was thinking today of just putting a large pot or bucket around the Bain-Mold to catch all the whey.
SO SIMPLE!
Maybe even a high walled cookie pan will do or plastic box, etc.
Heck, a plastic bag strung up to the arm will work as well.
Or I can caulk the block or get a nicer replacement block.
Anyway, there you go.
A $20 press that collapses to the sides of a garage or store room.