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Offlinedavesj1
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Registered: 04/11/05
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pasturization temps - 190 at the edges
    #10105741 - 04/04/09 03:02 PM (15 years, 9 months ago)

I just pasteurized a batch of coir and coffee grinds in an oven bag suspended in a pot of hot water.  The coir at the edges got to 190 but the core temp was at 170.  Is it still safe to use?  It was pasteurized for 1 hour.

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Invisibleshroomzey
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Re: pasturization temps - 190 at the edges [Re: davesj1]
    #10108556 - 04/05/09 01:30 AM (15 years, 9 months ago)

Thats a little higher than than you'd want but i'd say thats better than under-pasteurizing.  How much coir/coffee were you pasteurizing in this oven bag?  The problem with oven bags, even when submerged in water is that its still hard to get the core temperature of the bag right(when there is a lot in them).  When pasteurizing small amounts of bulk sub, or casing, using jars submerged in water works quite well.  Once you start push over 20 quarts or so, using a 5 gallon paint strainer, putting your sub in that, tying it off, and submerging that in your pasteurization water works quite well.  Since the water is penetrating the substrate, you're getting a more even effect.  The problem with this method though is people don't like leeching the substrate, I would advise you use the leftover(especially if you're using coffee in your sub) water for hydrating your grains, if you soak or simmer, it'll help.

If you're worried that you over pasteurized, you should just increase your spawn ratio a bit.

Higher Spawn Ratio =

Faster colonization, (you'll see your harvest sooner too)
better chance of not getting contaminated prior to 100%,
and more grain nutrients.


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OfflineGetHyphae
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Registered: 12/11/08
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Re: pasturization temps - 190 at the edges [Re: shroomzey]
    #10108708 - 04/05/09 02:24 AM (15 years, 9 months ago)

I pasteurize in a 10gal Rubbermaid beverage cooler that I made to do all grain brewing in as per this TEK

http://www.homebrewtalk.com/f51/cheap-easy-10-gallon-rubbermaid-mlt-conversion-23008/


the great thing about this is that it is used for brewing because it can hold what is inside of it within 1 temperature degree or more for well over an hour.

So what I do is put my sub in an oven bag and boil a bunch of water (at least enough to go over the top of the bag and put it in the cooler with the bag. I monitor the temp to see where it equalizes (that is, when the temp of the substrate reaches equilibrium with the water temp) If it is around 160-170 I leave it, if not I add more boiling water. I just let it sit for an hour at this temp then take the lid off and let it sit overnight until it is cooled.

It is great that this project that is so great for beer brewing has found another use.

There is also a formula for calculating mash temperature very precisely. What this means is that based on the amount of water, temperature and volume of the beginning substrate, you would be able to calculate exactly what temperature water you would start with to get your sub @ a given temp.

I wrote a basic computer program to do this calculation if anyone is interested. It works great for beer, I assume it would also work well for pasteurization.

peace.

G.H.

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OfflineRogerRabbitM
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Re: pasturization temps - 190 at the edges [Re: GetHyphae]
    #10109310 - 04/05/09 08:22 AM (15 years, 9 months ago)

Quote:

The coir at the edges got to 190 but the core temp was at 170.  Is it still safe to use?




Yes, that's fine and it's to be expected that the edges will be warmer.  However, next time, try to stay within 140F to 160F at the center for one hour.
RR


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