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 dankcrop
unknown
Registered: 09/30/02
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 Casing help 
#1069497 - 11/20/02 01:13 PM (15 years, 4 months ago) |
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I have a couple questions about the 50/50 casing tek.
1. Can Muscle or Clam shell be substituted for Oyster shell in a 50+ mix
2. What kind of casing should i make for 2 cakes? Should I slice 1 cake in 3rds and crumble the other cake to fill in the gaps?
ty for any feedback
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lvleph
mathematicalidiot
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 Re: Casing help [Re: dankcrop]
#1069502 - 11/20/02 01:14 PM (15 years, 4 months ago) |
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You can make some more cakes that are not innoculated to fill in the gaps if you want.
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thisone
the one theydon't see
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Re: Casing help [Re: lvleph]
#1069513 - 11/20/02 01:17 PM (15 years, 4 months ago) |
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do you mean fill the spaces in with extra substrate?
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dankcrop
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Re: Casing help [Re: lvleph]
#1069514 - 11/20/02 01:17 PM (15 years, 4 months ago) |
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Do you mean verm/brf mix?...sterilized of course
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lvleph
mathematicalidiot
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Re: Casing help [Re: dankcrop]
#1069522 - 11/20/02 01:19 PM (15 years, 4 months ago) |
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Well of course sterile. Just prepare it like normal maybe some extra water, but it does not have to be BRF. If that is what you are using do that.
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thisone
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Re: Casing help [Re: lvleph]
#1069527 - 11/20/02 01:20 PM (15 years, 4 months ago) |
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is that superior to just crumblling the whole cake
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dankcrop
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Re: Casing help [Re: lvleph]
#1069532 - 11/20/02 01:20 PM (15 years, 4 months ago) |
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well thats what i used for my cakes, so i could use that and what else? what about the 50/50 mix?
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lvleph
mathematicalidiot
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Re: Casing help [Re: dankcrop]
#1069541 - 11/20/02 01:23 PM (15 years, 4 months ago) |
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Use the 50/50+ that way the Ph is cool.The reason for adding the xtra cake is to allow for more mycelium to grow and then you can get more fruit. GL
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thisone
the one theydon't see
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Re: Casing help [Re: dankcrop]
#1069542 - 11/20/02 01:23 PM (15 years, 4 months ago) |
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why would you want to have slices intstead od crumbling?
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lvleph
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Re: Casing help [Re: thisone]
#1069555 - 11/20/02 01:24 PM (15 years, 4 months ago) |
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not sure, but I did read something about keeping the cakes whole, and then crumbling around them. Personally I would crumble it all.
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TheHobbit
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Re: Casing help [Re: dankcrop]
#1069571 - 11/20/02 01:28 PM (15 years, 4 months ago) |
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"Can Muscle or Clam shell be substituted for Oyster shell in a 50+ mix?"
Good question, I 'think' they're both fine, both certainly contain clacium carbonate, maybe one contains a higher concentration than the others....any marine biologists out there?
What kind of casing should i make for 2 cakes? Should I slice 1 cake in 3rds and crumble the other cake to fill in the gaps?
How about a 12" x 10" aluminum baking pan, verm on bottom, Jiffy Mix on top. Maybe slice thinner than thirds (anyone else have a take on this...several slices ok?) with the one cake, slice half of the other and crumble the rest to fill the gaps.
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lvleph
mathematicalidiot
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Re: Casing help [Re: TheHobbit]
#1069578 - 11/20/02 01:30 PM (15 years, 4 months ago) |
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Buy some chalk and that would work.
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 Bilge
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Re: Casing help [Re: TheHobbit]
#1069598 - 11/20/02 01:37 PM (15 years, 4 months ago) |
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the + in 50/50+ is to increase the pH of the casing mix to reduce the potential for contamination. generally, hydrated lime or powdered limestone is preferred because it raises pH pretty much instantly. using larger pieces of material (like shells) will not increase pH as quickly and therefore will allow a larger window for contamination.
as for filling in spaces between colonized substrate with uncolonized substrate, you are really asking for contamination. does anyone else recommend doing this? i'm willing to be humbled 
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thisone
the one theydon't see
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Re: Casing help [Re: Bilge]
#1069603 - 11/20/02 01:38 PM (15 years, 4 months ago) |
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I agree it's asking for contams. It's equivalent to casing an uncolonized cake.
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Fred Garvin
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 Re: Casing help [Re: thisone]
#1069642 - 11/20/02 01:46 PM (15 years, 4 months ago) |
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In reply to:
I agree it's asking for contams. It's equivalent to casing an uncolonized cake
Exactly right. A rich environment for contams to grow. Find a container which is big enough to allow you to crumble your cakes to a decent thickness. For two pf cakes I'm guessing 6x6 max. The right size will eliminate the need to fill in any gaps.
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dankcrop
unknown
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Ok, so I should just crumble both cakes, and what about the muscle and clam shell idea? I'm really not sure about the signifigance of the shell. If the + in 50/50+ is mainly the lime, is the shell just for a thicker consistency?
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Bilge
longtimenoC
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Loc: USA
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Re: Casing help [Re: dankcrop]
#1070189 - 11/20/02 03:43 PM (15 years, 4 months ago) |
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"Consists mainly of CaCO3, its structure though is much coarser than limestone flour therefore the immediate effect on the pH is not so strong. But it acts as a longtime buffer along with limestone, so it?s a good idea to substitute a part of limestone with crushed oyster shells."
http://shroomery.org/faq/faq.php?display=faq&nr=52&catnr=4&prog=1&lang=en
some people also like the "roughening" of the casing with oyster shell. some believe it helps initiate pinning and/or helps in removing the fruit more easily from the casing material. i never tried it, just repeating what i've read.
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dankcrop
unknown
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Re: Casing help [Re: Bilge]
#1070212 - 11/20/02 03:49 PM (15 years, 4 months ago) |
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So whats an all around good casing mix? What do you use Bilge?
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Bilge
longtimenoC
Registered: 08/26/02
Posts: 1,858
Loc: USA
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Re: Casing help [Re: dankcrop]
#1070272 - 11/20/02 04:00 PM (15 years, 4 months ago) |
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50/50+ as described here:
http://www.thehawkseye.com/50-50casing.html
the consensus seems to be that it is easy to put in too much hydrated lime so some folks recommend substitution of limestone powder. but i already bought a huge bag of hydrated lime. so i use a little less than that recipe calls for just in case.
oh, and i don't use oyster shell. i guess i should...
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Edited by Bilge (11/20/02 04:02 PM)
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dankcrop
unknown
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Last seen: 9 years, 1 month
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Re: Casing help [Re: Bilge]
#1070319 - 11/20/02 04:09 PM (15 years, 4 months ago) |
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aight, thanks bilge for all yur help
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