thomas rubino

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Hi Dan;
Nobody has gotten a RMH to 3000 F.
Peter Berg has recorded the highest temps. I don't remember what he reached but it wasn't near 3000.

Oh My John:  If you thought that was exciting wait until you need to check your piggys temperature... Now thats excitment!

Hi Brian;
Extended reach backhoe made it easy.  
I use it strictly as a root cellar but a guy could store all sorts of things out of sight in one.
I have even showed it to car repair customers and jokingly told them that's where they would end up if they don't pay their repair bill!

Here we go guys;   https://permies.com/t/58724/kitchen/Cracking-bees-wax-leads-forgotten
My post about the cheese cave discovery!

Ten minutes and counting to stove chat #30!  
Never a dull show. Photo's of builds from around the world.
Live questions that Matt answers!
How can you go wrong ... five minutes left... come on by!

Hi John;
Interesting idea.
I suspect that it doesn't make a big enough change to bother doing.
You mention your humidity is 80% I assume that the temperature is high as well.

If your greenhouse was situated directly next to a good size creek you should be having cooler temps, no matter the humidity.
If you try to plumb cool river water thru pipes of any distance, then your water isn't going to be very cool anymore when it gets there.
So I think the fans on the radiator would be the same as just having fans in the greenhouse.

Like you say, I haven't heard any mention of this in a humid environment...  I'm guessing its been tried and discounted as not effective enough.
Shade cloth does help quite a bit.
However that is just my thoughts on the matter.
If you give it a try, then let us know how well it works.

Hi John;
I was really into making cheese when I could get fresh gallons of A-2 A-2 milk for 2.50 a gal.
Once my neighbor sold his A-2 cow, the only place I can get raw A-2  costs $5 a half gallon.
Haven't made cheese since.

I absolutely loved it.   Some cheese is easy to make and some isn't.
I hate to tell you but be prepared to have failures.
I had many... and you won't even know until after it ages... at least if you use wax.
If you switch to a vacuum packer at least you can cut it open to inspect and seal it back up quickly.

The temperature while cooking is critical and also hard to maintain.
Keep at it you will succeed!
I was broken hearted when my very first wheel of cheddar ended up being sour... :-(
The easiest cheese I made was with goat milk  (chevre) an excellent cheese especially when you spice it.
The left over whey from cheese is a piggy favorite!  No piggys? Then pour it on your pasture to help the soil.

Hi John;  
How were you thinking of covering your cheese while aging?
I haven't made cheese now in several years, but when I did. I first covered each wheel with bees wax.
Later I determined that vacuum packing is a slower but preferable method.

For a cheese cave I have 3 55 gallon barrels  (two would work) welded end to end and buried in the floor of my shop.
The temp at the bottom never drops below freezing and the humidity stays over 50 % .
I have a Styrofoam cooler I raise and lower.
Since I haven't been making cheese I use this to store potatoes! Works great!

Nothing is finer than enjoying your own cheese!  Unless you also build a cold smoker...
Then your own home made and home smoked cheese is better yet!

Oh Brian;
Paul Wheaton has grandfathered in overalls!