Create new zfs volume and mount it in /a:

This will be the new root volume once we’re done installing our packages.

zfs create rpool/ROOT/opensolaris-minimal
zfs set mountpoint=legacy rpool/ROOT/opensolaris-minimal
zfs set canmount=noauto rpool/ROOT/opensolaris-minimal

mkdir /a
mount -F zfs rpool/ROOT/opensolaris-minimal

Create the install image:

export PKG_IMAGE=/a
pkg image-create -F -a opensolaris.org=http://pkg.opensolaris.org $PKG_IMAGE
pkg refresh

Once that’s setup, I use the same methodology from the guy mentioned in the above link:

Contents of pkg.txt:

SUNWcsd
SUNWcs
SUNWzone
SUNWcsl
SUNWlibsasl
SUNWlibms
SUNWpr
SUNWlxml
SUNWzlib
SUNWtls
SUNWopenssl
SUNWpool
SUNWzfs
SUNWsmapi
SUNWtecla
SUNWckr
SUNWpicl
SUNWmd
SUNWinstall-libs
SUNWwbsup
SUNWgccruntime
SUNWcar
SUNWcakr
SUNWusbs
SUNWusb
SUNWaudd
SUNWkvm
SUNWos86r
SUNWrmodr
SUNWpsdcr
SUNWpsdir
SUNWcnetr
SUNWesu
SUNWkey
SUNWnfsckr
SUNWnfsc
SUNWgss
SUNWgssc
SUNWbip
SUNWbash
SUNWloc
SUNWsshcu
SUNWsshd
SUNWssh
SUNWtoo
SUNWzfskr
SUNWipf
SUNWrtls
SUNWipkg
SUNWpython-pyopenssl
SUNWpython-cherrypy
SUNWadmr
SUNWadmap
SUNWadmlib-sysid
SUNWPython
SUNWbzip
SUNWxwrtl
SUNWTk
SUNWTcl
SUNWlexpt
SUNWperl584core
SUNWinstall-libs
SUNWbeadm
SUNWvim
SUNWscreen

Package installation:

for pkg in `cat pkg.txt`; do pkg install $pkg; done

And now for some initial configurations:

# seed the initial smf repository
cp $PKG_IMAGE/lib/svc/seed/global.db $PKG_IMAGE/etc/svc/repository.db
chmod 0600 $PKG_IMAGE/etc/svc/repository.db
chown root:sys $PKG_IMAGE/etc/svc/repository.db

# setup smf profiles
ln -s ns_files.xml $PKG_IMAGE/var/svc/profile/name_service.xml
ln -s generic_limited_net.xml $PKG_IMAGE/var/svc/profile/generic.xml
ln -s inetd_generic.xml $PKG_IMAGE/var/svc/profile/inetd_services.xml
ln -s platform_none.xml $PKG_IMAGE/var/svc/profile/platform.xml

# mark the new system image as uninstalled
sysidconfig -b $PKG_IMAGE -a /lib/svc/method/sshd
touch $PKG_IMAGE/etc/.UNCONFIGURED

# copy over the vfstab
cp -p /etc/vfstab $PKG_IMAGE/etc/vfstab

# copy over the current passwd, group, shadow, and user_attr to the new image
cp -p /etc/passwd $PKG_IMAGE/etc/passwd
cp -p /etc/shadow $PKG_IMAGE/etc/shadow
cp -p /etc/user_attr $PKG_IMAGE/etc/user_attr
cp -p /etc/group $PKG_IMAGE/etc/group

# copy of my existing host sshd keys
cp -p /etc/ssh/*key* $PKG_IMAGE/etc/ssh

# configure /dev in the new image
devfsadm -r $PKG_IMAGE
ln -s ../devices/pseudo/sysmsg@0:msglog $PKG_IMAGE/dev/msglog

# copy the grub files
rsync -avr --progress /boot/grub $PKG_IMAGE/boot/

# update the boot archive in the new image
bootadm update-archive -R $PKG_IMAGE

# update to the latest version of grub (this command generated
# some errors which i ignored).
$PKG_IMAGE/boot/solaris/bin/update_grub -R $PKG_IMAGE

# change our active boot environment
beadm activate opensolaris-minimal

Once that’s completed, I’ll also modify grub’s menu.lst file to disable the graphical boot sequences, here’s what the finished file will look like (/rpool/boot/grub/menu.lst):

#splashimage /boot/grub/splash.xpm.gz
#background 215ECA
timeout 30
default 0
#---------- ADDED BY BOOTADM - DO NOT EDIT ----------
#splashimage /boot/solaris.xpm
#foreground d25f00
#background 115d93
#---------------------END BOOTADM--------------------
title opensolaris-minimal
bootfs rpool/ROOT/opensolaris-minimal
kernel$ /platform/i86pc/kernel/$ISADIR/unix -B $ZFS-BOOTFS
module$ /platform/i86pc/$ISADIR/boot_archive
#============ End of LIBBE entry =============

After that, I’ll umount the volume (/a) and reboot the system. Once as soon as I know that everything installed properly, I’ll use the beadm command to destroy the old boot environment, leaving me with a minimal(ish) install of OpenSolaris!

Here’s what you’ll need:

• 1 can whole tomatoes (28 oz)
• 1 can whole corn kernels, drained (16 oz)
• 1 can black beans, drained (16 oz)
• 1 bottle beer. Be sure to pick something not too bitter as that will increase with cooking (I use a good Hefeveizen)
• 2 dried Chipotle peppers
• 2 dried chili peppers
• 1/4 C brown sugar
• 1 Tbsp cumin
• 1 Tbsp cinnamon
• 1 Tbsp chili powder
• 3 cloves garlic
• 1/2 onion chopped
• 1 green pepper chopped
• 1/4 C corn starch
• 1 steak, any cut, cooked in any fashion, diced

In a large sauce pan, add the tomatoes and their juices and blend together (I have an imersion blender). Combine all of the ingredients, except for the corn) and place over medium heat and let simmer for about 45 minutes or until the peppers and onions are soft. Add the corn and cook for another 5 minutes. Serve with some crushed tortilla chips and enjoy!

A couple of months ago, we found some of my earlier beers, namely my holiday Beligan Double that I brewed for Christmas 4 years ago. We opened it and I was amazed at the flavor of the now mature ale. Needless to say, I decided try to recreate the spice notes, but not in a Belgian Alte. So listed below is my attempt at brewing a barley wine.

Holiday Barley Wine

• Grain Bill (mill ahead of time)
  • 1/4 lb Chocolate Malt
  • 1/4 lb Caramunich Malt
  • 1/2 lb Biscuit Malt
• Spices
  • 4 Cinnamon sticks
  • 1 tsp Cardamom seed
  • 2 tsp Nutmeg
  • 6 Cloves
  • 2 tsp Coriander
• Hops
  • 1 oz Nugget at 60 minutes
  • 1 oz Kent Goldings at 2 minutes
• Extract / Yeast
  • 9.9 lbs Amber extract
  • English Ale Yeast

Method:

Bring 5 gallons of water up to 150 degrees Fahrenheit. While the water is heating, place equal amounts of the grain into two large grain bags. Once the water is at temperature, add the grain and steep for 60 minutes. While the grain is steeping, clean and sanitize a 6.5 gallon carboy, cap the lid so no particles get inside and set aside. Once 60 minutes has passed, remove grain bags (be sure to either gently squeeze each bag or run hot water over them until the water runs clear) set aside and bring to a boil.

While the water is coming up to a boil, fill a sink with hot water, and let the cans of extract rest in the bath until the water comes to a boil. Once the wort is at a boil, slowly mix each can of extract into the wort (note: be sure to not add too much at once, or else this will sitck to the bottom and burn). Once the extract has been mixed into the wort, bring it back up to a boil and place the first ounce of hops (the Nugget) into the wort.  Once a half an hour has passed, add the first set of spices: 2 cinnamon sticks; 1/2 tsp cardamom seed; 1 tsp nutmeg; 3 cloves; and 1 tsp coriander.When another 28 minutes has passed, add the second addition of spices to the wort along with the last hop addition using the same procedure as mentioned above and continue to boil for another 2 minutes.

When the boiling is over, remove the hops and spices from the wort, and let settle for about 20 minutes. Siphon the hot wort into the carboy (be sure to use a strainer or filter to ensure that none of the bits of grain come along for the ride). When the carboy reaches the 5 gallon mark, place an airlock on it and let cool overnight.

Once the wort cools to about 75 degrees Fahrenheit, take the yeast out of the refridgerator and let it warm up to about room temperature. Finally, add the yeast to the carboy and set in a cool, dark place for about a week. After a week, clean and sanitize another, smaller carboy and siphon the beer from the 6.5 gallon carboy into the 5 gallon carboy and let sit until you’re ready to bottle. This should be about 6 months to a year.

Here’s what you’ll need:

• 1 1/2 Cup all purpose flour
• 3/4 Cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 Cup vanilla yoghurt
• 1/3 Cup soy milk (you may need more or less depending on the yoghurt)
• 1 egg
• About 1 Cup of blueberries (more or less depending on your preference)

Preheat the oven to 400 degrees F. As the oven is preheating, combine the sugar, flour, salt, and baking powder into a large bowl and set aside. In a medium bowl, combine the yoghurt, milk, and egg; mix into the dry ingredients. Finally, fold in the blueberries and place into a lined muffin pan.

Bake for 20-25 minutes or until it passes the toothpick test.

With that being said, I need to somehow find time to till up a portion of my yard for a vegetable garden, get a load of manure from Raegan’s horse farm, and get a load of mulch within the next month. I really need to get around to installing a hitch on the jeep and finding a utility trailer that it can tow.

Once the parts arrived, I threw the bike up on my stand, took the old derailer off, ran the new cable, made all of the adjustments, and I was all set! All in all it took me about a half an hour to get everything done! I think with a little more practice, I might eventually have the confidence to start tweaking my road bike….the only reason I don’t is because those components are much more expensive, and if I screw that up, I can’t walk the bike back to a car….

One day soon, we hope to pool our money and efforts together to finally do an all grain batch….one day…

Mixed Berry Saison

• Grain Bill (milled ahead of time):
  • 1/2 pound Belgian Caramunich
  • 1/2 pound Belgian Aromatic
  • 1 pound Biscuit Malt
• Other Ingredients:
  • 6 pounds frozen mixed berries
    • 3 lbs for primary
    • 3 lbs for secondary
  • 6.6 lbs light malt extract
  • 1 ounce Saaz leaf hops
    • .5 oz at 60 minutes
    • .5 at 15 minutes
  • Belgian Saison yeast (WLP565)

Method:

Bring 5 gallons of water up to 150 degrees Fahrenheit. While the water is heating, place equal amounts of the grain into two large grain bags. Once the water is at temperature, add the grain and steep for 45 minutes. While the grain is steeping, clean and sanitize a 6.5 gallon carboy, cap the lid so no particles get inside and set aside. Also, empty one of the bags of frozen fruit into a large mixing bowl and let rest. Once 45 minutes has passed, remove grain bags (be sure to either gently squeeze each bag ro run hot water over them until the water runs clear) set aside and bring to a boil.

While the water is coming up to a boil, fill a sink with hot water, and let the cans of extract rest in the bath until the water comes to a boil. Once the wort is at a boil, slowly mix each can of extract into the wort (note: be sure to not add too much at once, or else this will sitck to the bottom and burn). Once the extract has been mixed into the wort, bring it back up to a boil and place a half an ounce of the hops into another grain bag.As soon as the wort is boiling, add the grain bag containing the hops and let boil for 45 minutes. As the wort is boiling, mash the mixed berries using a potato masher to ensure that it will fit inside of the carboy. When 45 minutes has passed, add the second half ounce of hops, and boil for another 15 minutes.

When the boiling is over, remove the hops from the wort, and let settle for about 20 minutes. While the wort is resting, add the mashed berries to the carboy using a funnel and a spoon. Siphon the hot wort into the carboy (be sure to use a strainer or filter to ensure that none of the bits of grain come along for the ride). When the carboy reaches the 5 gallon mark, place an airlock on it and let cool overnight.

Once the wort cools to about 75 degrees Fahrenheit, take the yeast out of the refridgerator and let it warm up to about room temperature. Finally, add the yeast to the carboy and set in a cool, dark place for about a week. After about week, take the second bag of berries out of the freezer, place in a large sauce pan and heat to 185 degrees Fahrenheit to kill any bacteria. Again, mash the berries, and add to a 5 gallon carboy. Ciphon the beer out of the 6.5 gallon carboy into the 5 gallon carboy (again, be sure to use some kind of filter). Place an airlock on the carboy and let rest for another week.