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This weekend, I have my old homebrew club in town to tour the brewery.

These are the folks that gave me the confidence to make brewing my career, so I have a special spot for them in my heart.

This weekend will be about the Zymurgeeks.

MolBasser

Have fun!

It was a great visit.  Fun tour, dinner and tasting.

One of the members brought her latest gouda for sampling and it was pretty good.

About half of the members of the brew club have now branched off to making cheese also, so there was some good cheese conversation, and sausage making entered the mix of conversation too.

And now to pay some attention to my cheese.  The rind is dry to the touch now, and the cheese seems to be more "stable" physically.  Time to get my brine wash on!

MolBasser

I've been flipping it every day and wiping it down with brine.

Looks reasonable, I guess, as I am new to the game.  I have a little dish of water in my cave to up the humidity.

I need to get a hygrometer.

MolBasser

WalAMrt has some cheap one for around a dollar that seem to work as well as my good one! They are tiny to  have a few of them on different shelves. Near new and old cheeses.

Sweet, I will check it out tomorrow.

Cheese seems to be doing fine.

MolBasser

A couple of days of lax maintenance has resulted in some mold (aspergillus and some black stuff).  The aspergillus wipes away easily with saline, but the black stuff seems deeper in the rind.

I've wiped it down, but that will just spread the molds.  I guess I have to read up on rind maintenance.

Any quick tips on mold control?

MolBasser

Quote from: MolBasser on April 11, 2012, 03:46:20 AM
Any quick tips on mold control?

Be vigilant. Use vinegar & salt. Use a clean toothpick if you need to gently nudge stuff out of crevices with the vinegar & salt mix. Keep pets (and wives) out while you're making cheese. 

Good luck.

-Boofer-

Thanks.  I am using vinegar tomorrow.

I am also making a cheese tomorrow.  Haven't figured it out, but I have a couple of gallons of milk....

MolBasser