Wednesday, February 24, 2010

openssl invocation for self signed certs.

openssl x509 -req -days 365 -in server.csr -signkey server.key -out server.crt

Something I can never seem to remember

Tuesday, February 23, 2010

Gluten Free Ale recipe

Roast Buckwheat at 190 C for 1 hour. Leave lightly covered in tray overnight.

Heat 10L of water to 80 C, put buckwheat into a steeping bag, and into water for half an hour.

Remove grain bag from water. I managed to keep a stable 78C, made the wort a nice dark colour, I don't think it's going to be a dark beer tho, need to roast until the smoke pouring out of the kitchen is too much, not just the smoke out of the oven ;)

Bring water to boil, add 2Kg of sorghum syrup, wait for hot break (which isn't big with sorghum!)

Add 10g SuperPride (15% AA) hops start timer

At 45 Minutes, add 15g of Kent Goldings

At 45 Minutes, add 1Kg Sorghum Syrup, 500g Dextrose, 1 Whirlfloc tablet.

At flameout, add 15g of Kent Goldings

Place in tub of iced water, setting up a vigorous whirlpool, and let stand for half an hour.

Pour into fermenter, aerating vigorously. cool to pitching temperature by filling to 23L with cold water.

Add S-04 yeast.

Fermented for 15 days, then racked to bottling bucket with 3/4 cups dextrose in 2 cups boiled water. At bottling, tastes very sweet, nice light hoppy aroma.

OG: 1045
FG: 1012

This ended up being a very mild beer, a little sweet, but eminantly drinkable with subtle flavour and aroma from the hops. A little more of a stronger hops taste for the enxt one I think!

Solaris Express samba vs sharesmb

I've found that Solaris Express CE has been particularly crap at keeping my ZFS bucket shared out via smb. using

zfs set sharesmb=on bucket/Media

worked for a while, but every now and again I wouldn't be able to mount it from any machines on the network, and logging in to the solaris box and doing

sharemgr list

would hang, as would any zfs set things, a reboot would fix that for a while.

So I got sick of that and decided to use SAMBA instead. The tricks with this were to create the config file at


stop the zfs sharing:

zfs set sharesmb=off bucket/Media
svcadm disable smb/server

add a password for the relevant user:

smbpasswd -a strageattractor
blah blah

and finally, start the samba server:

svcadm enable samba

Done, and it's been up like this for months now without trouble!

Making Yoghurt

Terribly easy!

Scald some full cream milk, which means heat it up until you get tiny bubbles on the surface and a skin starting to form. I do 2L batches, but any size should work.

Stick it in a container and stir in a spoon of live culture yoghurt, this is the starter, keep between 37 and 45 degrees C for 8 hours to ferment, strain with cheesecloth, or an old sheet in a colander, for 1.5 hours, cool in the fridge and serve.

I have a funky old swing top coffee jar, and another metal jar that I use for the fermenting. To keep it hot, I stick the jars in an old styrofoam 6 pack esky and add hot water from the tap every few hours, draining and filling the esky when it gets too full.

After straining, I get about 1L of yoghurt and 1L of whey. I tried to make ricotta out of the whey, by boiling for 15 minutes, I got some lovely tasty ricotta out of it, only a half a spoon tho!

The yoghurt that comes out at the end is the tastiest creamiest yoghurt I've ever tasted! Better even than the Jalna stuff. It's full cream yoghurt, so lots of the yummy fats. I add a spoon of honey to take the bite off the tanginess, you can add whatever you prefer to it, but it's quite good by itself too.

And for your next batch, put a spoon or two of the yoghurt into a smaller container, you then use that as your live culture starter, instead of the store bought stuff :)

Fig Jam recipe

My giant fig tree of doom has finally started providing figs, only got a kilo over the weekend, but that's enough to start the Jam!

- Equal weights of top and tailed figs and white sugar.
- 1Tbs each of Cinnamon and Allspice.

It helps if you have a handful of quite green figs, that adds some pectin to the mix.

Add all of that to a pot a good bit bigger than necessary, slowly bring to boil, stirring every 5 minutes or so to prevent burning the sugar.

Let it boil for an hour or so.

Mash or blend to your preferred chunkiness, I like it really smooth so I blend it.

Bottle, Cool, Serve!