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Invisiblereplyom

Registered: 06/19/12
Posts: 344
Re-dunk dry cakes?
    #17757914 - 02/06/13 06:58 PM (11 years, 1 month ago)

12 days ago I birthed five cakes that had been fully colonized for about 5 months. I dunked for 24 hours, rolled in dry vermiculite, and put them in a shotgun fruiting chamber.

For whatever reason (perhaps too many holes) I believe the chamber did not maintain humidity. Many times there was no apparent condensation on the walls. I maintained a 3 mists/5 fans per day regimen. Recently I have started to tape up some of the holes in the SGFC to raise the humidity.

Three of the cakes have expanded their mycelium over the vermiculite coat. However, parts of the mycelium have turned blue-grey. One part has turned slightly yellow. I suspect the perlite might be dry, and perhaps the cakes themselves. No pinning yet.

My question: How do I save the cakes? Should I dunk them for another 24 hours and rehydrate the perlite, this time taping up most/all the holes and resorting to fanning only for fresh air exchange? Should I let the cakes sit in a plate of water? If so, how long?

I'll post some pictures later, but most of the info you need is here. Thanks.

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OfflineTmethylM
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Re: Re-dunk dry cakes? [Re: replyom]
    #17757929 - 02/06/13 07:01 PM (11 years, 1 month ago)

Lift the cakes, you want to check water content on the inside, not the outside. Blueing on the outside means physical contact or low humidity, not dry cake.

Lift it, if it feels heavy for it's size, it's not dry. (it should not be dry inside until it flushes, if you dunked for 24hr)
It it feels lighter than it looks, it needs dunked again.

I personally think you're having environmental problems, something is causing low humidity, maybe there is a fan in the room creating air currents?
Mist the perlite very well today.


--------------------
¯\_(ツ)_/¯

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Invisiblereplyom

Registered: 06/19/12
Posts: 344
Re: Re-dunk dry cakes? [Re: Tmethyl]
    #17758002 - 02/06/13 07:16 PM (11 years, 1 month ago)

They feel fairly heavy... At least I didn't think "Wow these are light!"

The SGFC is set up in a small closet - since that's obviously a poor location for air flow, and because the house I'm in is very cold (65°F), we put my friend's new dehydrator in the room. I assumed the dehydrator would only dehydrate its inside (it's a very large box with mesh racks inside). I thought it would benefit the environment by creating some air flow, and also warming up the room. It did indeed raise the temperature to 72°F.

I will remove the dehydrator. I'm considering removing the cakes from the chamber and putting them in a new box (with no holes; I don't trust the SGFC in the closet) with newly hydrated perlite. I will stick with frequent fanning for fresh air exchange. Thoughts?

Edited by replyom (02/06/13 07:18 PM)

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OfflineTmethylM
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Re: Re-dunk dry cakes? [Re: replyom]
    #17758062 - 02/06/13 07:27 PM (11 years, 1 month ago)

I can't agree with putting your cakes in an improper fruiting chamber.
A temp of 65F is acceptable. Just remove any airflow and move your SGFC into open room if possible.
If not, leave it in closet and fan like crazy.. try to leave door open.. this is a last resort.


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Invisiblereplyom

Registered: 06/19/12
Posts: 344
Re: Re-dunk dry cakes? [Re: Tmethyl]
    #17758132 - 02/06/13 07:37 PM (11 years, 1 month ago)

Thanks for the quick response. I'll keep the SGFC and leave the door open. Do you think the perlite might have dried out? Is it worth replacing it?

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OfflineMacMerdin
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Re: Re-dunk dry cakes? [Re: replyom]
    #17758147 - 02/06/13 07:40 PM (11 years, 1 month ago)

Quote:

replyom said:
I birthed five cakes that had been fully colonized for about 5 months.




Could this be the problem?

How long is too long?


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OfflineTmethylM
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Re: Re-dunk dry cakes? [Re: replyom]
    #17758223 - 02/06/13 07:55 PM (11 years, 1 month ago)

Quote:

replyom said:
Is it worth replacing it?



No, just wet it again, heavily mist, or remove it and rinse it in strainer.


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OfflineTmethylM
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Re: Re-dunk dry cakes? [Re: replyom]
    #17758230 - 02/06/13 07:56 PM (11 years, 1 month ago)

Quote:

replyom said:
Is it worth replacing it?



No, just wet it again, heavily mist, or remove it and rinse it in strainer.


Quote:

MacMerdin said:
Quote:

replyom said:
I birthed five cakes that had been fully colonized for about 5 months.



Could this be the problem?
How long is too long?



Is the correct Replyom?
This could cause genetic senescence, that's very long..
I really wouldn't know I've never had a culture active that long.


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OfflinecronicrFacebook
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Re: Re-dunk dry cakes? [Re: Tmethyl]
    #17758266 - 02/06/13 08:06 PM (11 years, 1 month ago)

wow 5 months...there definently consolidated! how dry were they when you birthed them?


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Invisiblereplyom

Registered: 06/19/12
Posts: 344
Re: Re-dunk dry cakes? [Re: MacMerdin]
    #17759461 - 02/07/13 12:15 AM (11 years, 1 month ago)

Quote:

MacMerdin said:
Quote:

replyom said:
I birthed five cakes that had been fully colonized for about 5 months.




Could this be the problem?

How long is too long?



I asked that same question here: http://www.shroomery.org/forums/showflat.php/Number/17292253#17292253

and looking back on that thread I realize that it has actually been more like 3 months. People seemed to think they would be okay even after this long. Hopefully they will.

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OfflinecronicrFacebook
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Re: Re-dunk dry cakes? [Re: replyom]
    #17759511 - 02/07/13 12:33 AM (11 years, 1 month ago)

Quote:

replyom said:


I will remove the dehydrator.



that could have been an issue for your dehydrated cakes!


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I'm tired do me a favor

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Invisiblereplyom

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Re: Re-dunk dry cakes? [Re: cronicr]
    #17759520 - 02/07/13 12:34 AM (11 years, 1 month ago)

Quote:

cronicr said:
Quote:

replyom said:


I will remove the dehydrator.



that could have been an issue for your dehydrated cakes!



Yes, ha ha. This is a food dehydrator that only functions within its walls, so despite the name it's really no different than having a fan in the room - which I thought would make up for the fact that it was in a closet with no air flow. Important lesson: too much air flow is bad!

Edited by replyom (02/07/13 12:39 AM)

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InvisibleJoust
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Re: Re-dunk dry cakes? [Re: cronicr]
    #17759526 - 02/07/13 12:36 AM (11 years, 1 month ago)

Quote:

cronicr said:
Quote:

replyom said:


I will remove the dehydrator.



that could have been an issue for your dehydrated cakes!



:cookiemonster: :themoreyouknow:
:nyan:


--------------------
~~~~~~***Psilocybin Mushrooms***~~~~~~
_________A Practical Guide To Psilocybin Mushrooms_________

:sporedrop:                      "Think about the species, not your scale". -NeoSporen                      :sporedrop:

"Mr. Joust, I see you don't actually partake in the psilocin, but it looks like it may partake in you!" -Gojira


       

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OfflineMacMerdin
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Re: Re-dunk dry cakes? [Re: Joust]
    #17760018 - 02/07/13 05:02 AM (11 years, 1 month ago)

IMO, you'd have to have a dehumidifier to actually see a difference in RH.  A simple food dehydrator wouldn't cause much difference unless the SGFC was sitting near the dehydrator.

I still think it is the 3-5 month long consolidation time. 

OP, give them some time to bounce back from that and hopefully they will fruit.  Pictures could also help us see how dry they are.


--------------------
MacMerdin's Simple Pan-Cakes


Edited by MacMerdin (02/07/13 05:18 AM)

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OfflinePirax
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Re: Re-dunk dry cakes? [Re: MacMerdin]
    #17760041 - 02/07/13 05:18 AM (11 years, 1 month ago)

I spray the shit out of the perlite and walls and only lightly mist my cakes, and so far its having an awesome pinset (counted 20 pins today, only counted like 7 yesterday) Ive been misting around 3 times a day and fanning like 6-10 times a day. I didnt even dunk just washed it really good under cold water and rolled in verm. Im waiting for the 1st flush to dunk them

Edited by Pirax (02/07/13 05:20 AM)

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OfflinePussyFart
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Re: Re-dunk dry cakes? [Re: Pirax]
    #17760070 - 02/07/13 05:35 AM (11 years, 1 month ago)

Quote:

Pirax said:
I spray the shit out of the perlite and walls and only lightly mist my cakes, and so far its having an awesome pinset (counted 20 pins today, only counted like 7 yesterday) Ive been misting around 3 times a day and fanning like 6-10 times a day. I didnt even dunk just washed it really good under cold water and rolled in verm. Im waiting for the 1st flush to dunk them



Spraying the walls is a waste of water, they will not grow.

Mist the cakes directly with a fine mist from about 1 to 1.5 feet away, mist until they glisted, then fan out the chamber to promote evaporation, which is a main pinning trigger.

There should be overspray from misting the cakes, which at the same time usually gets the walls and the perlite anyways.

You should be misting the cakes when you see the water you previously applied has evaporated off the cakes.

If the water on the walls does not dry up in a few hours, this lets you know your SGFC is not getting enough FAE.

And ALWAYS dunk before the first flush, it will only help, but not dunking might hurt.

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Invisiblereplyom

Registered: 06/19/12
Posts: 344
Re: Re-dunk dry cakes? [Re: PussyFart]
    #17780933 - 02/10/13 11:38 PM (11 years, 1 month ago)

Good news. One of the cakes - the one with the most mycelium growing over the vermiculite as well as the heaviest bruising - has produced a single pin. Perhaps 2 months of 100% colonization is alright after all. I'll keep this page updated.

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OfflinecronicrFacebook
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Re: Re-dunk dry cakes? [Re: replyom]
    #17780963 - 02/10/13 11:44 PM (11 years, 1 month ago)

awesome!and by updated you mean with pics right ?lol


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OfflineCircleofFifths
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Re: Re-dunk dry cakes? [Re: replyom]
    #17781852 - 02/11/13 07:51 AM (11 years, 1 month ago)

Quote:

replyom said:
For whatever reason (perhaps too many holes) I believe the chamber did not maintain humidity. Many times there was no apparent condensation on the walls. I maintained a 3 mists/5 fans per day regimen. Recently I have started to tape up some of the holes in the SGFC to raise the humidity.
Thanks.




You can't judge humidity by looking at the condensation on the walls. The condensation on the walls is from the inside of the tub being warmer than the outside of the tub. Same concept of as taking a cold beer from the fridge. It condenses on the outside because the air is warmer on the outside of the can.

What does your hygrometer read?

Is your chamber elevated a few inches off of the surface below it in or for air to pass under the chamber. I air can't get under the SGFC then it is pretty much useless.

Edited by CircleofFifths (02/11/13 07:52 AM)

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Invisiblereplyom

Registered: 06/19/12
Posts: 344
Re: Re-dunk dry cakes? [Re: CircleofFifths]
    #17789679 - 02/12/13 02:38 PM (11 years, 1 month ago)

Thanks CircleOfFifths. The blue/grey mycelium was the real sign of low humidity, I suppose.

I got a thermometer/hygrometer combo but I can't open the back to calibrate the hygrometer. It always reads 75-80% (its maximum).

The SGFC is indeed raised a couple inches off the ground.

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