Hey Joey,

Do you have a diagram for the proposed scenario. I also am looking at something like this, or want to make it ready. At present I do have a submission port (or a variant, using an alternative ip).



Joey Novak wrote, On 4/24/2008 9:54 PM:
We had a setup where spamd was running on another server (this is extremely easy to setup) but clamd was still on the mail server for about 2 years, but as mail load continued to increase, eventually even that wasn't enough. We now run a cluster with 5 mail nodes, a load director, and an NFS server.

Bill also has suggested to us in the past that we separate out smtp traffic into "Customer SMTP Traffic" and "Incoming SMTP Traffic From Other Mail Servers" (by giving out customers a different smtp server to use for relaying mail then the mx records for our mail domains) to allows us to turn up the rbl list strictness on the "Incoming SMTP Traffic From Other Mail Servers", which alleviates a lot of load. We still haven't done this, but we want to.

We are in the process of relocating our cluster, and upgrading it to have fully redundant load directors running keepalived, and we are going to try to switch from NFS to Gluster so that we can have fully redundant mail stores as well.

Anyways, Sorry, that doesn't really answer your question, but I just wanted to give you my .02. Spamd is easy to move to another server. clamd, not so easy, but Bill has written some kind of wrapper for it to allow you to do it. But, I would recommend you start planning now for a cluster, unless you don't envision mail load to continue growing.

  Joey

On Thu, Apr 24, 2008 at 11:37 AM, Gary Bowling <[EMAIL PROTECTED] <mailto:[EMAIL PROTECTED]>> wrote:


    I have struggled lately with my server utilization and am now
    planning to upgrade my hardware. It occurs to me that the majority
    of my utilization problems are due to spam and virus checking and
     not general email.

    How difficult is it to split the spam and clam components off to a
    different server?

    Does someone have a "cook book" on how to set this up?

    Thanks

    Gary




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