I have a press similar to boulderbrewer's that uses a 50psi spring. The problem is the pressure decreases as the cheese is compressed and the screw has to constantly adjusted.
Most recipes call for a certain amount of weight to be applied but it should be calculated in psi. If a recipe calls for 50 lbs of weight its probably referring to a 4" diameter mould which would apply ~ 4 psi. Change that to a 6" mould and its only ~1.75psi. To get the same 4psi on a 6" mould you would need to apply 115lbs
![Shocked :o](http://www.homebrewersassociation.org/forum/Smileys/default/shocked.gif)
I'm building a dutch press which uses a lever arm that constant pressure can be applied and hopefully this will improve my cheese.
![](http://i720.photobucket.com/albums/ww207/tubercle_photo/DutchPressJPG.png)
Something like this...
![](http://i720.photobucket.com/albums/ww207/tubercle_photo/cheesepress.jpg)
Or this...
![](http://i720.photobucket.com/albums/ww207/tubercle_photo/overviewjpg_thumb.png)
Or for even more mechanical advantage add a few pulleys...
BTW...I lifted all of these pics from the cheeseforum.org. I hope they ain't copyrighted
![Undecided :-\](http://www.homebrewersassociation.org/forum/Smileys/default/undecided.gif)
Dear mods, if there is a problem with this I'll remove them.