You’ve created yourself a shiny new virtual machine inside Hyper-V, quite possibly using a cool method of quick-deploying (or maybe Packer, or something else). You’ve already given your new baby a name inside Hyper-V Manager … but what about the Guest OS? Windows boots up and calls itself WIN-49NMA43RF, but let’s use Desired State Configuration and spruce things up a bit.
Creating VMs in Hyper-V the manual way is easy enough – lovely wizard, boot from ISO, install your OS, boot in, patch it up, be on your way. But it takes time I don’t have. It also takes tons of disk space, which I also don’t have (I’m running off a laptop’s SSD). How can we speed things up while slimming down? Continue reading
Windows Server 2016 features workgroup cluster support. In Part 4, I’ll give an overview of putting the actual cluster together. If you’ve never build a Windows cluster, the most important thing is ensuring you keep all nodes in lock-step with each other, so pay close attention and be consistent. Continue reading
Windows Server 2016 features workgroup cluster support. In Part 3, I’ll give an overview of the required security adjustments you’ll need to make on your hosts and admin PC to get everyone to play nice. Continue reading
Windows Server 2016 features workgroup cluster support. In Part 2, I’ll give an overview of the lab on which I built my cluster. Continue reading
If you’re keeping up with the latest release of Windows Server, Windows Server 2016 brings some interesting new features to the table. One particular item caught my eye: multi-domain and workgroup clusters. Does it work? Can I use it on the free Hyper-V Core? Let’s check it out. Continue reading
When you’re creating a LUN for the very first time, you may not consider the future, but there’s an aspect to LUN sizing that can be very important further down the road. Getting this detail wrong means sometime in the distant (or not) future copying all your data from this LUN onto a new one. Think this one through.
There’s a hot cooking trend lately, a method called sous vide — by which food is cooked in a hot-water bath, after having been sealed in [plastic] packaging. High-end restaurants have been using this technique to deliver perfectly cooked protein, and taking it beyond what’s otherwise practically possible in the kitchen, by completely transforming meats or vegetables by cooking for extended periods of time (as in, 1-3 days). If this is new to you, check out this primer — the immense precision it gives you as a cook makes it perfect nerd-fodder.