Netgear Readyshare USB3.0

Just thought I’d share my experience with the Netgear R6400 Router and its Readyshare Feature.  I added a Seagate Expansion Desktop (external USB3.0) drive (5 Tb).  I wanted to support both Windows and Mac OSX machines, so I ended up re-partitioning the Seagate drive using the Windows 10 (windows button+r, typing compmgmt.msc), clicking on Disk Management.

I created 3 partitions (2Tb NTFS, 2Tb empty, and 1 Tb NTFS).  Then on a Mac, I used the disk utility to create a Mac HFS+ partition with the empty 2Tb empty.  Just to test with Time Machine, I did a backup to this partition.

I then plugged the drive into the Netgear R6400.  The drive ended up corrupting the HFS+ partition, so I brought it back to the Mac to repair.  After repairing, it seems to work appropriately when plugged back into the Netgear.

So far so good!  It does mean I have separate drives for Windows/Mac, but the drive is big enough that it works.

Maibock – 12/23/2013

Grain bill:

  • 5.5 lb Vienna (GR410)
  • 5.5lb Pilsner (GR310)
  • 1lb German Munich (GR400)
  • 1lb Caramalt (10degL) {substituted for 1lb Cara Hell}

Hops:

  • 1 oz Hallertau Mittelfruh (4.3% AA) & 1 oz Tettnanger (4.6% AA){ boil for 60 min}
  • 1 oz German Hersbrucker (2.3% AA, 8.8% Beta) {boil for 15 min}

17 qt Strike Water, heated to 165F.  Put grain in and mash @ 150-155F.

Sparged @ 170F.

Pitched yeast @ ~85F.

Original gravity:  1.060/15%

 

 

 

Evacutinus – Dark Weizenbock

Today (12/15/13), we’re going to try a recipe from “Secrets From the Master Brewers”:  Evacutinus.

Evacutinus is styled after Schneider’s Aventinus, a Dark Weizenbock.

Recipe:

  • 7 pounds 2-row pale malt (Morebeer GR300)
  • 9.25 pounds wheat malt (GR390)
  • 0.5 pounds crystal malt – 60L (GR560).  Recipe called for 80L
  • 1.25 pounds munich malt (GR400)
  • 0.7 pounds carafoam malt (GR451).  Recipe called for 11L caramalt
  • 0.5 pounds carafa special malt 2  (GR691) .  Recipe called for carafa or other dark crystal malt
  • 1.25oz German Northern Brewer hops (60min)
  • 1.25oz German Northern Brewer hops (steep for 10min)
  • Belgian Trappist Yeast (White Labs WLP500)

Directions:

  • Mash grains for 60-90 min (6gal H2O) at 152-155F.  Sparge and collect wort.
  • 60min boil w/ 1.25oz German Northern Brewer hops
  • Turn off heat, steep for 10min w/ 1.25oz German Northern Brewer Hops

 Notes:

This time, I put the grain in when I heated the water up to 155F but it scorched a bit on the bottom.  Next time, I’ll just heat the water up to temperature, pour it into the mash tun, and then add the grains.

After primary fermentation, the beer tasted a bit on the hoppy side, but after secondary fermentation, it mellowed out and tastes quite like Aventinus.

Initial gravity reading 1.055/14.0 @ 75-80F (adjusted to 1.057 IG).

Transferred to keg:  1/1/2014.  Final gravity reading 1.016/4.5 @ 60F

 

 

Dr. Cheech’s Christmas Brew (Nutcracker Porter)

Originally brewed in Nov, 2013.

Grain Bill:

  • 10 lbs British Pale (MoreBeer GR350)
  • 1 lb Munich (GR400)
  • 1 lb Crystal 40L (GR540)
  • 1 lb Crystal 75L (GR575)
  • 8 oz Carapils (GR450)
  • 12oz Chocolate (GR600)
  • 8oz Black Patent (GR610)

Hops:

  • 1 oz British Kent Goldings (Bittering hops boiled for 60min)
  • 1 oz Willamette (Flavoring hops boiled the last 30min)
  • 2 oz Willamette (Aroma hops boiled for last 1 minute)

Other ingredients:

  • 8 oz Cocoa Nibs & Cocoa Powder (unsweetened – added to secondary fermentation for 3 weeks)
  • ~8 mL Hazelnut Extract (added at bottling)

Bottled Nov 30th, 2013.