Inspired by Boofer and tbnquilt I decided to make my first Cheddar and directly go for the beer soaked variety.
My wife brought me a dark brown Belgian beer, 11%, with the name Kasteel, which means... "Castle".
Used mostly the recipe from "200 Easy homemade cheese recipes", with my Alpha culture ( 2/3 Lactococcus Cremoris and Lactococcus Lactis, 1/3 Lactococcus Diacetilactis and Leuconostoc Cremoris). This recipe talks about cutting the curd to French fries instead of the small cubes that Boofer used, but since I like French fries...
To be able to press with enough weight I modified my press with double pulleys. In this setup 1 kg would give a pressure of 28 kg.
But when I had 3,5 kilo on the hook, the hinge began to bent.
I hope during the night the curd will knit enough with the pressure I can realize now...