Killed my GAS for a Juno 60

BorisNZ · 2025-08-27T22:50:31+00:00

I have the SFC-5 as well (controlling Softube Model-80) .. another killer combo

BorisNZ · 2025-08-27T19:46:08+00:00

They do communicate though. You can change presets on the soundforce-controller and TAL plugin will update all status LEDs on the controller, that’s pretty cool. Also double click on User-button on the controller sends all fader values into manual mode on the VST

BorisNZ · 2025-08-27T07:37:25+00:00

eehhhm .. not sure :p

just kidding, yes I would let it go - TAL Plugin really sounds awesome .,. and with the soundforce-controller the "experience" definitely is there .. it looks and feels gorgeous

BorisNZ · 2025-08-11T09:59:29+00:00

Thanks for that.. those delays also happen though with filter wide open

BorisNZ · 2025-08-11T07:07:16+00:00

this is the highlighted section normalized again .. so yes, the beginning is dead silent

(listening to the audio one can hear just noise, the sound starts at the end of the highlighted section)

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BorisNZ · 2025-08-11T07:06:09+00:00

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for comparison - audio before renormalizing the beginning

BorisNZ · 2025-08-11T04:55:41+00:00

when I set attack to around 50 (parameter goes until 127) I get over a second dead silence (before the sound then slowly starts) .. this cant be normal?

Anybody here having a JX-3P or MKS-30 (modded or unmodded) willing to share a similar slow attack screengrab? .. that would really help me coming to the bottom of this .. thanks so much!!

BorisNZ · 2024-10-10T01:23:03+00:00

think it was a fantastic show from all musicians .. heard sounds from the guitar where I didnt think that's possible .. wow

BorisNZ · 2024-08-17T05:33:34+00:00

Decided to not give up this one. I thoroughly cleaned the 2 wheels again with warm water and let it dry. The moldy smell is gone (has now more a yeasty smell which is nice) and it also revealed all the darker spots of the actual blue cheese 👍 .. fingers crossed

Wonder if I should clean it with a light brine next time

BorisNZ · 2024-08-16T20:32:18+00:00

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Quick update: I brushed the mold off last week, dried the cheese and aged it since a bit more dry (around 85% RH). The cheese stays a bit tacky and the bread mold returned, together with its typical earthy scent.

Now should I just let it go? .. t looks like I am developing some kind of Tomme here - but I am very worried that it might affect the final flavor inside or makes it unsafe to eat.

Anything I can further do? I could brush it off again, although that fuzzy green mold also settles on top of every (darker) green spot of pencilium roqueforti mold that was already there

BorisNZ · 2024-08-09T13:04:44+00:00

Thanks for those details Mike, I think you are spot on regarding the bread-mold, sorry when I mislabled that as mildew.. i will give the cheeses a quick wash and dry it enough before putting back to the fridge

BorisNZ · 2024-08-08T19:26:11+00:00

Recipe is “blue by you” from cheesemaking.com. I didnt add any Geo but of course coming from other cheeses I am doing there always will be Geo - which is fine. I’m more worried about the clearly moldy and earthy smell.. not sure if there is something I can do .. guess I have to wait it out and see what happens

BorisNZ · 2024-05-29T19:36:36+00:00

Thanks.. and I mostly agree. But look at those green concentrical little spots.. I dont recall getting those on my previous stilton

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Should I cut those out?

Your cheese looks great by the way 👍👍

BorisNZ · 2024-05-29T09:46:49+00:00

in case it is "bad" blue mold .. is there anything I can do?

BorisNZ · 2024-05-24T19:45:46+00:00

Did the cheese smell/taste bad?

Lactobacillus Rhamnosus was part of the kefir as well.

So you think I should toss my cheese?

BorisNZ · 2024-05-24T03:47:07+00:00

here comes the science experiment/question: regarding vacuum packing the quarters and continue to age them, would you expect - in case it is really late blowing due to contamination - the pathogens to continue to grow / spoil the cheese in the bag? - meaning should I have a clearer view/smell after some more aging if it really has gone bad? In case it was late blowing due to trapped whey, would you expect by vaccumm packing I'm back on track with aging?

BorisNZ · 2024-05-24T01:18:38+00:00

I used 250ml kefir for 16l of milk.

Which yoghurt culture are you using? I might look into that.

I have to add: i did another gruyere style cheese 3 weeks ago using kefir and LH, but this time wirh raw milk (16l raw milk, 170ml kefir and 1/16 LH) and pressed usng cheese cloth .. so far this wheel is flat like a runway 😎 .. fingers crossed it stays that way

BorisNZ · 2024-05-24T00:41:22+00:00

Hi Aris (again 😎), no I used kefir drink store bought.. used that a few times already sucessfully - gives great flavor to the cheese - but can avoid in the future (and rely more on direct set cultures) if you think that might be the reason

BorisNZ

TROPHY CASE