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OfflineThisIsPathetic
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Dunk and roll questions and concerns...
    #10579811 - 06/26/09 11:51 PM (15 years, 6 months ago)

OK everyone, So I'm dunking and rolling between my flushes.

So far, i haven't gotten a  fruit after one flush (after dunking) But its still kinda early to tell...But that's not really my issue...Just a couple a questions.

After i dunked some cakes, they turned a little blue...i AM dunking in ice water for 12-24 hours...(ice water for contaminants will stay away...or so I've read) And when they come out they LOOK fine...minus the blue bruises on the cakes (blue bruises after only one flush? is that right?) But they are also REALLY squishy...Even before i dunk and roll them they seem a little squishy, but coming out of the water they seem extra squishy, and REALLY REALLY fragile...like i broke the top corner off one of my cakes :frown:

Can anyone tell me if this is normal? For them turning blue to early...and being really squishy and fragile? or am i doing something wrong? Help is much appreciated, for i have about 60 BRF jars about to come out of their jars next week to be dunked and everything...

Thanks for the help everyone :smile:


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Now that's what I call cubes :smile:



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InvisiblePremedman1
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Re: Dunk and roll questions and concerns... [Re: ThisIsPathetic]
    #10579895 - 06/27/09 12:12 AM (15 years, 6 months ago)

Do not dunk in ice water.

I would like to beat the person/people who started this cold shock and/or ice water fallacy in regards to cubensis.

Dunk your cakes in room temperature water, and if they are already saturated, no dunk is necessary.


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Build a man a fire, he is warm for the night. Set a man on fire, he is warm for the rest of his life.

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OfflineThisIsPathetic
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Re: Dunk and roll questions and concerns... [Re: Premedman1]
    #10579942 - 06/27/09 12:30 AM (15 years, 6 months ago)

So does that mean that if they are already squishy i shouldn't dunk them? Or what about the Blue on them? Thanks for the tip tho!


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Now that's what I call cubes :smile:



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Invisiblestonesun
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Re: Dunk and roll questions and concerns... [Re: ThisIsPathetic]
    #10580575 - 06/27/09 05:58 AM (15 years, 6 months ago)

Dunk and roll them after every flush.
If they haven't produced any fruit, and it seems like
they have a good water content, leave them alone.
The blue on them is heavy bruising from the freezing temperatures.
Do not dunk in ice water!!!

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Offlineveda_sticks
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Re: Dunk and roll questions and concerns... [Re: stonesun]
    #10580604 - 06/27/09 06:26 AM (15 years, 6 months ago)

dunking in cold water on slows things down. It delays pinning byt a day or 2. But thats in a fridge dunk so using ice water is probably much colder.

Not sure why your cakes as squishy. You havnt been sitting your cakes directly on the perlite have you?


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Invisibleprismism
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Re: Dunk and roll questions and concerns... [Re: ThisIsPathetic]
    #10580905 - 06/27/09 09:05 AM (15 years, 6 months ago)

how much verm/brf did you use in your substrate?


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ephemeral anomalous

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Offlinehyphae
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Re: Dunk and roll questions and concerns... [Re: veda_sticks]
    #10580952 - 06/27/09 09:20 AM (15 years, 6 months ago)

Quote:

veda_sticks said:
dunking in cold water on slows things down. It delays pinning byt a day or 2. But thats in a fridge dunk so using ice water is probably much colder.

Not sure why your cakes as squishy. You havnt been sitting your cakes directly on the perlite have you?



True and the ice water is why they blued. And a great question if they were sitting directly on perlite they will absorb a lot of water.
Fridge dunking is of no real benefit and definitely slows things down. What it does do is speed up the transition between vegetative growth and generative growth somewhat simply because it slows down vegetative growth.


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Getting the most out of your casings!, A pinning strategy.
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Offlinedieselkush
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Re: Dunk and roll questions and concerns... [Re: ThisIsPathetic]
    #10581156 - 06/27/09 10:44 AM (15 years, 6 months ago)

Dunking in the fringe inhibits contams from taking over the cakes while being dunked. apposed to dunking in room temp water and having a higher chance of contamination. for me if your in a house that has dust and microbes flying every where its a real benifit. but yea, ice water is a bit much.

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Invisibleprismism
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Re: Dunk and roll questions and concerns... [Re: dieselkush]
    #10581180 - 06/27/09 10:52 AM (15 years, 6 months ago)

Quote:

dieselkush said:
Dunking in the fringe inhibits contams from taking over the cakes while being dunked. apposed to dunking in room temp water and having a higher chance of contamination. for me if your in a house that has dust and microbes flying every where its a real benifit. but yea, ice water is a bit much.




contams arent going to "take over" your fully colonized cake while being dunked. regardless of the temperature of the water.
tap water works even better than spring water because it actually contains beneficial amounts of chlorine that will keep the bad stuff out.

i mean maybe JUST maybe if you were to dunk your cakes in HOT SEWAGE water for a few days your cake would contaminate. maybe.


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Invisiblegeorge castanzaM
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Re: Dunk and roll questions and concerns... [Re: ThisIsPathetic]
    #10581185 - 06/27/09 10:54 AM (15 years, 6 months ago)

Squishy/fragile cakes is usually a sign of some type of contamination beating up on your myc.  Healthy cakes are somewhat firm to the touch.


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OfflineLostkeys
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Re: Dunk and roll questions and concerns... [Re: george castanza]
    #10581206 - 06/27/09 11:02 AM (15 years, 6 months ago)

As am I.


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So heavy I fell through the earth...


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OfflineThisIsPathetic
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Re: Dunk and roll questions and concerns... [Re: ThisIsPathetic]
    #10581227 - 06/27/09 11:13 AM (15 years, 6 months ago)

Thanks for the responses

my cakes seemed blue BEFORE the dunk and roll, and even more blue after (which i guess makes sense to what you have all said) I'll make sure i start using room temp. water


and as for the verm/brf i used 2 part verm. 1 part brf 1 part water


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Now that's what I call cubes :smile:



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Offlinekinderfeld11
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Re: Dunk and roll questions and concerns... [Re: ThisIsPathetic]
    #10581265 - 06/27/09 11:31 AM (15 years, 6 months ago)

I like firm cakes.


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